Make a double batch of this quick vegetarian chili packed with black beans and sweet potatoes and have it for lunch the next day. You can also freeze the leftovers for another night.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 EatingWell | 2016-08-01 13:00:04 |  5,116 Views |
How to Make Vegetarian Sweet Potato and Black Bean Chili
Elizabeth Ward is a Registered Dietitian and award-winning nutrition communicator and writer. She has authored or co-authored 10 consumer books on nutrition at all stages of life.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
Yes this recipe is vegan as it contains no animal products.
