Spicy Black Bean and Sweet Potato Chili Recipe (2024)

Do you really need orange juice? I don’t drink it, and don’t want to buy it just for this. What could I sub?

Onion and garlic, plus onion and garlic powders? Is there some special magic to the dehydrated stuff? Can I just use more fresh?

If you don’t want to buy orange juice just for this recipe, buy an orange or two and juice it :)

Delicious... I used 4 chopped medjool dates (8 regular small dates) instead of brown sugar for better umami :)

2 15-oz cans = 3 cups, made from 1 cup dry beans

In the future, I would peel the sweet potatoes. It just says to scrub them here. When I made it, the skin didn't have a good texture and sometimes separated from the potato, which I didn't care for. Otherwise, this was a really good vegan chili that I will definitely make again with the 4 chipotles!

Since it called for brown sugar, and I had neither oranges nor orange juice, I substituted orange marmalade.

It would be helpful if recipes listing cans of beans would also give the equivalent in dry beans or already cooked beans. I always cook my own.

I’m just going to buy an orange and squeeze it, vs a whole carton of juice . This recipe looks perfect for our cold Minnesota nights!

Used the whole can of adobo. Less sugar and added extra lime juice at the end. Fabulous!!!

Just buy one orange and sqeeze the juice out of it. It'll taste better too!

I made this exactly as written minus the peppers/adobe. I think it is great. Letting it meld over night and will serve next day. It’s pretty sweet but also savory. I’d make it again.

Jo, I’d try smoked paprika

This is such a great base recipe and I’m looking forward to experimenting with different ingredients. This time I made it without any sugar but used a little extra orange juice and let that cook down and become a bit syrupy. I had an acorn squash to use up and it was delicious in it. Last minute I realized I didn’t have corn so we topped the chili with coleslaw (very lightly dressed) and it added a perfect crunch and balance to the chipotle heat. Yum!

Nah. Replace with water. Balance the sweetness and flavors with a splash of apple cider vinegar.

Used coconut oil, peeled the sweet potatoes, fire roasted tomatoes, and just 1 chipotle + full amount of adobo. Used the juice of one orange. Only had a pinch of dark brown sugar so essentially skipped that step. I ended up having to salt it a few times to my taste, but overall we loved it. Made a lime crema and pickled some red onions on top. Will be making this again! .

My third time making this! It's become a house hold favorite! Added Swiss Chard and diced carrots for nutrition and flavor plus an extra 15 oz. can of diced tomatoes to make it saucier. Mix of kidney and black beans for variety. 1 1/2 chipotle is enough spice for me! Enjoy!!

Made this on stove top, in Dutch oven. Halved the ingredients, as we are two. Used one half of one large sweet potato, diced very small, as neither of us love sweet potatoes. Did not use orange juice as I had none and didn’t think it was needed on top of brown sugar. Instead of frozen corn, used kernels from one ear. Delicious.

Followed the recipe as written and easily the best vegetarian chili I’ve ever eaten. Smoky, complex, a little sweet! Absolutely delicious!

This is okay. It lacks depth. If possible, do a different chili recipe.

This was delicious, pretty easy, and made enough for meal prep all week! Substitutions: -I used pre-cubed butternut squash and one sweet potato for ease-didn’t use the adobo, added the “everything but the elote” seasoning from Trader Joe’s for flavor instead-didn’t use OJ, I just juiced a few oranges from my yard -used 1 can of black beans and 1 can of kidney beans for variety

This was too sweet in my opinion. I like the black bean, smoky pepper and sweet potato flavors but I’d leave out most or all of the sugar next time. I’d be tempted to roast the sweet potatoes next time for a little more flavor and texture.

Kabocha squash, delicious in this recipe, need not be peeled.

Made with one chipotle pepper and two tsp sauce, much better than last time!

I love the basics of this recipe which includes elements I wouldn't have considered if I was making it up. The orange juice (from two squeezed oranges) and lime juice gives it more depth of flavor. We like our chili a little more beany, so I added another cup of black beans and about a tablespoon more cumin. Rave reviews from the family, and this recipe goes into our regular rotation.

Used 3 chipotle chilies and 3 tsp - way too much! try 1 and 1 next time.

Use only 1 adobo pepper and 1 Tbsp sauce. Too spicy

Subbed fresh squeezed juice from a couple tangerines. Worked out great!

I find that gently browning the sweet potatoes (after peeling them, not scrubbing) reduces the simmering time at the end and also makes the sweet potatoes more tender and they soak up some of the smoky flavor. I used 2x adobo sauce and 5 chipotles, it was smoky and delicious! I also doubled the amount of spices.

Adobo is too smoky for my taste. Left it out still amazingly delicious