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.
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.