Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (862 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

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
Absolutely Delicious

This chili was so delicious-my family ate all of it. Instead of using water, I used some Vegetable Broth to add some more flavors. I didn't use cilantro because we don't like it and added some red pepper flakes for extra spice...delicious, healthy and filling! Didn't miss the meat

Hubby and I just love this.

Did not know weather we would like sweet potato and black beans togather but now its a new favorite.

A hearty soup, healthy and yummy.

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