I made the recipe as it was written and found the 2 Tablespoons of chili powder to be overwhelming. Next time I make it, I will cut that in half. Otherwise, an excellent dish.
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.