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!
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.
59 Reviews for Sweet Potato & Black Bean Chili
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!
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.)
Why do so many people like this? No one in my family liked this. Mixing sweet potatoes with sour diced tomatoes just did not cut it with my family. I thought this was just awful. The recipe i used called for orange zest which just added to the already disgusting taste. And we LOVE chile and we LOVE sweet potatoes. BUT we did not love this combination,