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“My whole family enjoys this chili, but my daughter especially loves it. I like to make it because it’s so easy and very flavorful.” —Joy Pendley, Ortonville, Michigan
This recipe is:
Contest Winning
Healthy
Nutritional Facts 1 cup chili with 1 tablespoon cheese equals 252 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 554 mg sodium, 47 g carbohydrate, 9 g fiber, 10 g protein.
Originally published as Sweet Potato & Black Bean Chili in Healthy Cooking August/September 2010, p33
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Reviewed on Jan. 23, 2013 by kzebarth
My husband and I love this recipe. I add a cup of water to make it a little more "soupy", but the flavor is still there! This is one of our favorites.
Reviewed on Jan. 15, 2013 by mknurse
I actually made this a little less spicy with regular sausage and green peppers and it was great, kids loved it
Reviewed on Jan. 12, 2013 by cucinachick
Lately I've been very mindful of using up what's in my fridge and cupboard. I try to keep a lot of staples on hand to supplement the ingredients that I want to finish off before they go bad. Tonight I had sweet potatoes, an onion, and a bag of spinach that I needed to use up before expiration. I googled these ingredients and came across this recipe. Lucky me, I had a can of black beans in the cupboard. I halved the sweet potatoes and onions (since that was all that I had left), added the full amount of spices, honey, garlic, and coffee, added a can of black beans and chopped up the non-wilty spinach. I had no can of tomatoes, so I subbed 1 cup of chicken stock, the rest of my ketchup bottle (1/4 cup) and the rest (1/4 cup) of a Garlic grilling/marinade Tabasco Sauce that I had in the fridge. I followed all the instructions, adding the spinach and my chicken stock/ketchup/tabasco sauce mixture in lieu of the canned tomatoes. I served this over some long grain brown rice and this was perfect! Added a dab of Sriracha and I was rubbin' my buddha belly. Thank you for the fab flavored recipe!
Reviewed on Dec. 20, 2012 by JanaU
This one is a keeper! Only deviations were to eliminate the cayenne (not a lover of that spice) and the use of fire roasted diced tomatoes (yum). Hubby and I both loved it. The flavor blends are unique and mouthwatering. I would order this in a restaurant! Try it, you'll like it.
Reviewed on Oct. 08, 2012 by tranquilmoon
Adapted to use in slow cooker on low for 8 hours. Amazing!!
Reviewed on Mar. 27, 2012 by aeg2t
I loved this recipe as a healthy version of chili! I did not miss the meat at all, but thought it could use a little less honey. It was a little sweet for our tastes.
Reviewed on Feb. 29, 2012 by Pinstripes
Yup, everyone loved it. Nutritious, easy, & delicious.
Reviewed on Jan. 17, 2012 by WhitneyR
We loved this! We are meat eaters but I have introduced Meatless Mondays and this recipe was the first big hit!
Reviewed on Dec. 27, 2011 by grannykay11
I made as written except I didn't add cayenne since my husband doesn't like anything really spicy. I wasn't sure about the recipe but had the ingredients and wanted something different. I am glad I gave it a try and will definately make again.
Reviewed on Nov. 14, 2011 by copperjewelry
I love this chili. The flavors compliment each other so well! It's even better the next day.
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