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.
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.
64 Reviews for Sweet Potato & Black Bean Chili
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!
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.
This will forever be in my recipe box; it's healthy and easy and super tasty! I used less chili powder, more chipotle, more cumin, and a bit of cinnamon. The chipotle powder is a must! It gives a wonderful smoky flavor and gives the dish some depth. I also added some diced chicken breast. This will make a wonderfully comforting lunch or dinner on a chilly fall/winter! Try this one!!
The first time I made this recipe, I didn't have the chipotle powder, so I just used extra dark chili powder. It wasn't nearly spicy enough for me, and the sweetness of the sweet potato overpowered it. The second time I made it, I got chipotle powder and it made a huge difference. I still add a little extra dark chili powder and cayenne pepper because I like spicy chili. I also use/cooked beans that I prepare the night before. Cooking down the sweet potatoes a little thickens it and makes the consistency of the chili closer to meat chili, which I like.