Sweet Potato Black Bean Chili

From: NWVeggieGirl

On Oct 20, 2009

Great recipe! The lime juice makes the recipe extra special! I recommend cutting the sweet potatoes on the super small side so they cook all the way through. Also, the sour cream and cilantro as a garnish is a must and very yummy! I made this for a friend who cannot have dairy (skip the sour cream) or wheat and she loved it!

From: Lacer

On Oct 31, 2008

I liked this, a lot! I did leave out the ground turkey, but made as stated otherwise. Very hearty, healthy soup!

From: justcallmetoni

On May 12, 2006

Sitting here sopping up the last of the chili and realized I forgot to tell everyone just how wonderful this dish is. I used 6 ounces of soy crumbles in lieu of the raw ground turkey (adjusting for shrinkage in cooking), I also added an additional five minutes of cooking time at Step 8 because my sweet potatoes seemed undercooked. Other than that I wouldn't change a thing having enjoyed the nice combination of textures and the spicy smoky flavor made this a real treat. Made a pot on Monday and noshed on it for several days as it reheated very well. Thanks Derf!

From: Akikobay

On Sep 9, 2006

We really liked this chili with all the interesting flavors and colors. My kids called it a "bean stew" because it was much milder than most chilis that we make (and it also had beans, but that's another argument). They ate it with cheese sprinkled over the top and used corn chips as a crunchy scoop. We followed the recipe exactly, with the exception of simmering it a bit longer and also adding a couple of cups of corn kernels. I really liked the tartness that the lime juice gave this dish, and I will add a couple extra squeezes next time, as well as chopping up some cilantro and throwing that in. Derf, thank you!