Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (760 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.

Sweet Potato & Black Bean Chili

64 Reviews for Sweet Potato & Black Bean Chili

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
Even better than I expected...maybe my favorite chili

Amazing chili. I added 1lb of ground pork and used a whole chipotle pepper in adobo sauce.... its very spicy, but the flavor is fantastic.

Spicy, flavorful, unique
SO good! A Keeper for sure!

Loved this recipe! I added some extra veggies to mine - mushrooms, onions and a few red peppers. Had lots left over for lunch the next day. Everyone at the office wanted the recipe!


I used a jar of my home canned salsa rather than the tomatoes. I also added one packet of Splenda otherwise, followed the recipe. It turned out wonderfully. The favors blended and were the perfect combination. Served with polenta.

Quick, easy and healthy

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