The Top 3 Reasons you Need to Make This Chili As Soon As Possible:
1.) It’s National Chili Month. Celebrate!
2.) The colors! Could there be a more perfect Halloween meal?
3.) It’s a perfect veggie-centric (vegan!) way to switch up your chili routine. Variety is good!
I could go on, but I thought a top 10 list might be a little obnoxious. Really, though, this sweet potato and black bean chili is pretty amazing. The flavors are bold and assertive. Nobody will go around calling this healthy chili bland.
I used ancho chili powder, which is made from the pablano chili pepper. Pablano peppers can range from mild to medium-hot, but the ancho chili powder gives this dish some heat. If you don’t want the spice, use regular chili powder. If you want the heat, but don’t have ancho chili powder, use regular chili powder and add a little cayenne pepper instead.
I’m in love with this sweet potato and black bean chili because of its bold flavor, but I can’t ignore that it’s also a super easy recipe. The hardest thing you have to do is chop an onion and some sweet potatoes. You can handle that, right? I think you’re going to love this chili, so I hope you give it a try!Print
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