I have to disagree with others that the chili powder is excessive. I think it's spot on, but I also used extra sweet potato which might have balanced it. When I make mine, I use only 2 cups water, and don't rinse the black beans (also get the reduced sodium). This helps create a thicker chili. I also like to slow cook this over a few hours. It really binds the flavors. Also... being in Texas, I needed a little more heat, so I add between 1/4 and 1/2 tsp cayenne pepper.