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!
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.
66 Reviews for Sweet Potato & Black Bean Chili
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.
2tbsp of chilli powder is way too much. I used 1tbsp and I still find it insanely hot. Disappointing after all the effort!
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!
I really enjoyed this recipe. It was the first recipe I've used in my new dutch oven, and it was a good choice. I added a habanero and some hot sauce for some heat. The sweet potatoes were cooked just right. I think I let it simmer longer than suggested because I wanted the flavors to fuse together longer. I'm glad I did because it became more balanced with that extra time. I followed the recipe as directed for the most part (doubled that is). The only changes I made was using less cumin, only had crushed tomatoes instead of diced, but I think that was the bulk of it. The flavours were lovely especially for a healthy winter time dish. Thank you to the chef who came up with this. I putsome away to freeze and enjoy in the future. I didn't have enough cilantro and added it on a per bowl basis, the chilli was also tasty with shredded cheddar cheese and sour cream.