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Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (741 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

63 Reviews for Sweet Potato & Black Bean Chili

02/23/2015
Anonymous
Good starting point

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!

delicious and nutritious
Comments
02/05/2015
Anonymous
Cozy healthy stew

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.

Very tasty, easy to make, makes a lot when doubled, enjoyable leftovers
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
12/22/2014
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!
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