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Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4.1 (612 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 Recipe

56 Reviews for Sweet Potato & Black Bean Chili

11/08/2011
Anonymous
Really easy & delicious!

I rarely cook, but this was extremely easy to do--and so good! Just a couple of things:
1) I think the cooking time here is the bare minimum--it tastes better if you go a little beyond the recommended time for each step. The sweet potatoes do take a little more time to soften than indicated.
2) I'm a wuss when it comes to spice, but even I thought it was too bland without the chipotle powder. Next time, I'm definitely adding that in. It was too sweet without, and I had to add in an extra tbs of chili powder and peppered to taste to make it less bland.

Comments
10/26/2011
Easy, Healthy and Hearty

Really amazing chili. Was very happy with the way this turned out. I made the recipe as stated and added a 1/2 can of whole corn (what remained from making corn bread). Hearty recipe, easy to make and plenty left over for both lunch and dinner...(there is only 2 of us).

Easy and quick
Comments
10/24/2011
very mild

I made this mild version of the chili exactly as the recipe states, without the chipotle pepper. It came out a little too mild for me. Next time I will use a can of rotel tomatoes instead of plain diced tomatoes. Otherwise this chili is delicious.

Comments
10/17/2011
Excellent!

This dish is sooooooooo good. It's great on cooler days or when you just want some comfort food. I love the bite the chipotle chile gives this. Add meat if you don't want a veggie meal, but it's great on it's own as well. A must try!

Easy, quick
Comments
09/29/2011
Excellent

I added a large clove of garlic and a carrot, both chopped, and a chopped poblano chili which i happened to have on hand, as well as a tablespoon of cocoa. After adding the beans I added two cups of vegetable broth and simmered it for an hour. I think the simmering is crucial to develop the flavors. My husband, who does not like sweet potatoes, liked this chili. You will not miss the meat at all.

Quick and easy
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