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Sweet Potato and Black Bean Chili

Reviewed: Jan. 9, 2014
I made this recipe while following the video, and did not realize the amount of chipotle pepper was as little as the recipe called for, so my chili turned out a little hotter than it was supposed to, I'm sure... but not a problem, as instead of just using the sour cream for garnish, I actually added about 1/4 cup to the chili to help tame the heat, and it turned out really creamy and delish - I will do this addition again when I make it, even though I will now go easier on the pepper.... other than that, it was a really hearty and delicious dish. I served this with the 'Mexican Corn Bread' recipe found on this site.... and it was a fantastic combination!
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