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Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4.1 (685 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

61 Reviews for Sweet Potato & Black Bean Chili

12/22/2014
Anonymous
Wonderful flavors and texture

After reading the reviews, I was nervous about using sweet potato, but found the combination of the sweet with the spicy delicious. We liked the variety in texture, too. The person who though it was mushy must have overcooked the chili. I cut back on the chili powder. Obviously, consider your target audience when adding the spices. I plan to make this again.

Easy to make
Comments
12/22/2014
Anonymous
Wonderful flavors and texture

After reading the reviews, I was nervous about using sweet potato, but found the combination of the sweet with the spicy delicious. We liked the variety in texture, too. The person who though it was mushy must have overcooked the chili. I cut back on the chili powder. Obviously, consider your target audience when adding the spices. I plan to make this again.

Easy to make
Comments
12/08/2014
Anonymous
Love this recipe

I love this recipe. It is filling and hearty while still being healthy. My family doesn't care for it - they really don't like sweet potatoes. But it freezes well so I am happy to make a batch and eat it all myself!

Easy, healthy and tasty recipe!
Comments
09/23/2014
Anonymous
Nutritious and delicious

I made this in February 2014 and froze the leftovers that I just pulled out again in Sept 2014. Fantastic. It's like vegetarian soul food!

Nutritious, good color
Comments
09/09/2014
Sweet, spicy, and tangy

This is my favorite chili. The first time, I made it exactly according to the recipe. Since then, I sometimes alter the hotness depending on who I'm cooking for, but otherwise, I don't make any changes. It has a multitude of flavors: sweet sweet potatoes and tomatoes, tangy lime and cilantro, spicy chili powder, smoky chipotle, and earthy black beans. I haven't met anyone yet who didn't like it, although I did have a few who said, "It's not chili, but it's good!"

(One caveat: My social group are pretty adventurous eaters. They include people who cook medieval recipes like spicy pork and currant pies, so they had experienced and learned to enjoy flavor combinations that are quite unusual in some modern cuisines.)

Great variety of flavors
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