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Sweet Potato and Black Bean Chili

Reviewed: Feb. 28, 2013
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!
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