this would be 8 points according to the WW points calculator
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.
63 Reviews for Sweet Potato & Black Bean Chili
This was a great recipe. Most people I mention it to say HUH? hahaa... It just peaked my interest and Im so glad I tried it. I did not use the chipolte as I like things a little more mild, so I just add a little pepper into each bowl. I also was using frozen tomatoes, so I added two baggies and really like it with a lot of tomatoes. Overall a great healthy dish and something fun to try. Easy & freezable.
This was excellent my family really enjoyed the robust flavor. I followed the recipe and it was easy and very flavorful. I will definitely make this again.
This is the 4th recipe I have tried from Eating Well, and I have to say I am disappointed with how off their cooking instructions are. This recipe says to cook until sweet potato is tender..10 to 12 minutes..I went over by 8 minutes thinking I would be fine, and the sweet potatoes were ROCK HARD.. the chili has way too much water in it. The exact same thing happened on a diff recipe. I have now wasted all of these ingredients.
I just joined the site and I found this recipe looks yummy, but I am going to try it with pintos instead of black beans and had some ground turkey. I'm trying to get healthy and I love beans.