Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (861 votes)

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

67 Reviews for Sweet Potato & Black Bean Chili

Spicy and hearty

I used no sodium tomatoes and low sodium beans, added 1 cup of vegetable broth in place of 1 cup of water and it turned out really good. Pretty spicy- and I love spicy food. Would be good with a dollop of plain Greek yogurt on top.

Easy, freezes well

I love the idea but after making it I felt it was a little bland. I don't think you should cook your sweet potatoes until they are soft because I had a lot of liquid left over so my potatoes got really soft after the water had reduced.

Love the ingredients
Very Hearty and Healthy

I added corn, mushrooms, kidney beans and used a full teaspoon of the chipotle chili instead of only half.. Has to be one of my favorite meals now

Amazing Flavor, must try this

I made this with ground pork and uses a whole chipotle pepper in adobo sauce and I can't even begin to describe how awesome this was.

The chipotle pepper is definitely what made the flavor pop - try it. It has become my secret ingredient!

The ground pork added a bit of flavor too - but would just fine without it.

easy, healthy, flavorful
Delicious and healthy!

I'd highly recommend this as a meatless entree which will make everyone happy. You can adjust the heat to your taste. The sweet potatoes and beans make it very filling. This is in my regular rotation!

quick, healthy, tasty, flexible, most items in your pantry

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