healthy and delicious. yum!
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.
67 Reviews for Sweet Potato & Black Bean Chili
This was a very easy to prepare meal with lots of good flavor. I usually follow recipes more as a guideline but since this is my first Eating Well recipe and I knew I'd be reviewing I tried to follow it as closely as possible. I wound up accidentally using the whole 28 oz can of diced tomatoes so I added an extra sweet potato. There is so much spice in this recipe I didn't add any extra. Also, I did not have ground chipotle pepper to hand so I used chipotle hot sauce instead. I used the juice from a whole lime which amounted to more than 4 teaspoons but my husband loved that flavor and actually squeezed in the extra wedge of lime I served it with. Also, I wound up chopping more like 3/4 cup cilantro since I LOVE cilantro--especially with lime. I will definitely make this again. My daughter says 'too much cilantro' (but like I said, I added extra) and my husband says 'it was really good'. I served it with extra lime wedges, a dollop of sour cream, corn bread, and a bottle of inexpensive Reisling (Black Swan) which was suprisingly tasty.
This was absolutely wonderful. I loved the spices used, and the sweet potatoes complimented the black beans beautifully. Will definitely make again!
This is a wonderfully simple soup-style chili. I cooked it down even longer than the time suggested to let the flavors meld together more.