Recipe by Chef John
"The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture."
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orange-fleshed sweet potatoes, peeled and cut into cubes
ground dried chipotle pepper
olive oil, divided
red bell pepper, diced
jalapeno pepper, sliced
ancho chile powder, or to taste
1 (28 ounce) can
water, or more as needed
salt, or to taste
unsweetened cocoa powder
2 (15 ounce) cans
black beans, rinsed and drained
cayenne pepper, or to taste
sour cream, for garnish
chopped fresh cilantro, for garnish
I love sweet potatoes and had to try this recipe. I'm glad to report that it did not disappoint! I made mine in my crockpot on low for 5-6 hours. I sauteed the onions and aromatics as directed in step 4 and added to the crockpot along with the ingredients in step 5, and the black beans in step 6. I roasted the sweet potatoes while the chili was cooking and added them to the crockpot at the end to heat through.
I didn't reduce the water in the recipe, and the amount of liquid at the end of the cook time was just right. To add more body to the chili, I smashed some of the beans up right in the crockpot to fill it out some. Sometimes when making chili if I remember, I reserve a 1/2 cup or so of the rinsed beans to smash and add when the chili is about done. I usually forget though and just smash in the pot.
I served this with a pan of cornbread and topped the chili with fresh cilantro and a little shredded cheddar.
I followed the recipe to a 't' and also made some rice to go along with it. While the dish tasted fine, and I had enough for leftovers I won't make again. The level of effort (chopping) and all of the ingredients I had to source left me wanting more.
If you have all the ingredients on hand - try it, but I wouldn't make a special trip to the store just to pick up the ingredients for this dish.
Yummy. Followed all directions with the exception of the jalapenos because I'm a wimp. It was really filling and tasted great. Love the chipotle flavor.
I made this for a Vegetarian/Vegan Potluck, and It was a great hit. Now I made this cause I wanted to make something different for the potluck. I generally don't like sweet potatoes, but I loved this and so did everyone else. It has a nice kick to it from the spices, and the sweet potatoes give the chili a really nice body. I will definately be making this again.
I have used this recipe twice, and it comes out perfect every time. It is my all time favorite chili recipe now. It is spicy, but not too hot. It is also very rich with just a hint of sweetness.
The second time I cooked it, the only thing I changed was that instead of putting a teaspoon of sugar in the chili, I put about a tablespoon of sugar on the sweet potatoes before I roasted them. This helped them brown and caramelize a little more. It came out great!
This turned out to be amazingly good. I used Trader Joe's low sodium Garden Patch vegetable juice in place of some of the water. I did not add any salt nor did I add any sugar and skipped the cornmeal. I used a dash of cayenne pepper instead of any ancho chili powder because I did not have any ancho chili powder. All of my dinner guests also loved this dish. Thank you Chef John for the recipe and the very helpful video.
I followed the recipe exactly, paying no attention to those who said it was too hot because I love hot and spicy food! I loved the layers of tastes and textures, but it IS too hot...a bit overpoweringly. I would make this again, but I would stipulate using a *small* jalapeno pepper, and perhaps taking out the seeds. Thanks for a vegetarian chili that really packs a punch!
What a difference roasting the sweet potatoes makes in the flavor of the chili. I have made sweet potato chili before but the flavor of the sweet potatoes can get lost in the simmering. I also roasted the red peppers along with the sweet potato, but still added them in with the tomatoes as suggested. We enjoyed this chili, but next time I think I'll reduce the chili powder and cumin a bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato and Black Bean Chili
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 132
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