Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (860 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.

Sweet Potato & Black Bean Chili

67 Reviews for Sweet Potato & Black Bean Chili


This was a super easy recipe which we all loved. Made it for meatless Monday and saved enough for Meatless Wednesday. Very tasty over rice. I imagine it could be made into a faux sloppy Joe recipe with bread or a soup by adding broth or water. It's a keeper for us.

Super easy, tasty, meatless, serve over rice, pasta
Delicious, satisfying and easy!

This Sweet Potato Black Bean Chili has been a fall/winter hit in my kitchen for 4 years now! And like most soups/stews/chili, it always tastes better the next day! We're not vegetarians and you don't need to be to love it! I always serve with authentic restaurant style tortilla chips! SO YUM!

Needs salt

Needs salt...boy 1/4 teaspoon is not nearly enough for this recipe. I added probably close to a tbsp in all. Not all at once, seasoned throughout and tasting to be certain.

I thought it needed some more heat too, so I added cayenne. I also wanted to use up this ground turkey, so that obviously increases the necessary salt.

good ingredient combos
Too hot

2tbsp of chilli powder is way too much. I used 1tbsp and I still find it insanely hot. Disappointing after all the effort!

Comments (3)

No comments

Anonymous wrote 6 weeks 13 hours ago

I agree, way too hot, and I

I agree, way too hot, and I used the Chili powder. I'm hoping to try this again and hope it will taste like the mild curry I buy for take away.

Anonymous wrote 20 weeks 3 days ago

Chili powder probably isn't

Chili powder probably isn't the's the chipotle. A tiny bit of that adds a ton of spice. I like spice, so I have no problem with the amount suggested, but that's what you'd want to hold back on if it's too intense for you.

Anonymous wrote 36 weeks 3 days ago

You didn't use chilli pepper

You didn't use chilli pepper instead of chilli powder, did you? That would make it a lot hotter. Haven't tried this recipe yet, but have had sad experience with powdered chilli pepper.

Good starting point

This is a great base recipe, and like any chili is flexible and easily customizable to taste. Personally, I used fewer beans (about 1 1/2 cans worth, and it was still pretty beany), fire-roasted tomatoes, and homemade chicken stock instead of water. It's a little soupy as written, so if you like a thicker chili, add some tomato paste and less liquid. I think it would also be great served over rice to soak up the extra juice, and rice (whole grain) plus beans makes a complete protein!
The spices are bold, so some people may want to start with half the amount and add to taste after that.
Don't skip the lime juice! It adds a bright note that really compliments all the deep smoky flavors.
I suggest a big dollop of sour cream on top, and some cheese quesadillas on the side!

delicious and nutritious

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