A delicious, healthy alternative to the usual chili. Did not even require cheese or sour cream, but warm corn bread was a terrific addition. Very satisfying.
Sweet Potato & Black Bean Chili
From EatingWell: January/February 2011
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.
63 Reviews for Sweet Potato & Black Bean Chili
This was so easy and wonderful. It was filling and pairs easily with other foods. My husband loved it and I'm using leftovers for my lunches. I only had one tbs of chili powder still awesome!
I have to disagree with others that the chili powder is excessive. I think it's spot on, but I also used extra sweet potato which might have balanced it. When I make mine, I use only 2 cups water, and don't rinse the black beans (also get the reduced sodium). This helps create a thicker chili. I also like to slow cook this over a few hours. It really binds the flavors. Also... being in Texas, I needed a little more heat, so I add between 1/4 and 1/2 tsp cayenne pepper.
This is an awesome veggie chili. I used all the chili powder, subbed butternut squash and used dried black beans doubling the recipe. We like it hot so I used tomatoes with chiles too. Very good, hardy meal.
I have made huge batches of this recipe a few times already. I find it easier to adjust the heat by omitting chili powder and adding slightly more chipotle powder. I also add some dried mango powder in the end to give it more flavor.
This is very easy to put together, does not require fancy implements or ingredients that go bad too soon. I like to use up some leftover veggies (celery, peppers) in this stew to give it more body.