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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 207.6
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 236.4 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 21.9 g
  • Protein: 12.8 g

View full nutritional breakdown of 2-Bean Sweet Potato Chili calories by ingredient
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2-Bean Sweet Potato Chili

Submitted by: STEPFANIER
2-Bean Sweet Potato Chili

Introduction

This vegetarian chili uses some secret tricks to boost the flavor without adding calories! This vegetarian chili uses some secret tricks to boost the flavor without adding calories!
Number of Servings: 8

Ingredients

    1 T canola oil
    1 large onion, chopped, about 1 cup
    1 jalapeno, chopped (optional)
    1 large (about 6 ounces) sweet potato, peeled if desired and chopped

    2 T ground cumin
    1 T chili flakes
    2 T dark chili powder
    1 T hot or smoked paprika
    1 t dried oregano

    2 T tomato paste, no salt added


    1 (14.5-ounce) can kidney beans, drained and rinsed
    1 (14.5-ounce) can pinto beans, drained and rinsed
    2 (14.5-ounce) cans petite diced tomatoes, no salt added
    2 cups reduced-sodium vegetable broth
    1 t Marmite or Vegemite

    juice of one lemon, about 3 tablespoons
    salt and pepper to taste


    Note: Vegemite and Marmite are yeast extracts from Australia and the UK, respectively, that add an incredibly deep, rich flavor to any dish. They taste like a cross between miso and soy sauce, only a little less salty. You could swap miso or a teaspoon of low-sodium soy sauce.

Tips

Like this recipe? It's part of our first official e-book, "Easy Vegan Meals by SparkPeople: The No-Stress, No-Guilt Way to Reap The Benefits of a Plant-Based Diet". Click here to learn more, then download or preview a copy!


Directions

Heat a large stockpot over medium-high, then add the oil. Add the onions and jalapeno to the pot, and cook for five minutes, stirring often, until the onions are starting to soften. Add the sweet potato and the spices and cook another three minutes, stirring often. Add the tomato paste and cook for two minutes, continuing to stir often. Add the beans, tomatoes, broth and Marmite, stirring just to combine. Cook over medium heat for 30 minutes, until the sweet potatoes are soft.
Makes 8 servings (one heaping cup).
Serve with guacamole and Stepf's Spicy Vegan Quinoa-Cornbread.






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Member Ratings For This Recipe



  • 18 of 26 people found this review helpful
    I never understand on this website, recipes tell the "Number of Servings" but never what the serving size is... any help with this? - 10/28/11

    Reply from STEPFANIER (3/2/12)
    We do specify serving size. One heaping cup.


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  • 17 of 17 people found this review helpful
    I really enjoyed this dish. I cooked the onions and oil in a pan then added some garlic and 1 tsp chili flakes, 1 tsp chili powder, and 1 tsp smoked paprika. It make it plenty spicy, anything more would have been way to spicy. I toss it all in the crockpot on high for 3 hours! - 10/20/11

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  • Incredible!
    12 of 12 people found this review helpful
    This was SO delicious. What a great example of what excellent flavor is in healthy eating. I served it with a 1/4 cup of cottage cheese on top and it was SO yummy. Thanks for the recipe! - 10/26/11

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  • 12 of 12 people found this review helpful
    You can also substitute pumpkin for the sweet potato...to make it more cream based instead of chunky - 5/27/11

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  • Incredible!
    11 of 12 people found this review helpful
    I didn't use Marmite or Vegemite, which I believe is a nutritional yeast. I also was not understanding where to add the lemon juice so I left that out. Tasted great! Very Hearty - 2/9/12

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  • 8 of 8 people found this review helpful
    This is one recipe that seems to "toe the line" for a low sodium content. Thank you. For users who must monitor their sodium intake to the new restrictions of 1500mg per day, be sure to not add that cottage cheese topping. At 430 mg/per 4 oz., it's not a good idea. - 3/3/12

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  • Very Good
    8 of 8 people found this review helpful
    Pleasantly surprised what a good hearty flavorful meal this was! marmite and vegamite was in the grocery store under international foods. - 11/7/11

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  • Incredible!
    7 of 7 people found this review helpful
    Very good recipe. What I might do next time is to cook sweet potatoes first, blend them and then add making more creamy. I also added just a bit of nonfat sour cream and it was sooo good! Not to spicy but had good kick. Smoked paprika gave a real nice smoky smell and taste. Thank you for the recipe! - 3/8/12

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  • 5 of 6 people found this review helpful
    1 onion
    1 sweet potato
    2 tsp cumin
    1 tsp paprika
    1 tsp oregano
    1 can diced tomato
    1 can pinto beans, drained
    1 can kidney beans, drained
    1/2 lemon squeezed
    1 cup water and 2 tsp vege buliion
    1/4 cup craisins - 2/5/13

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  • Incredible!
    5 of 5 people found this review helpful
    I read the comments and adjusted the spices by cutting the chili in half and adding 1T of Grill Mates Sweet 'n Smoky Rub plus 1T garlic powder. I added the lemon at the very end - fantastic addition. Served with 1/2 c. of cottage cheese, this was the yummiest chili I have ever had. - 9/16/12

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  • Incredible!
    5 of 5 people found this review helpful
    I made it with a couple of variations for my personal taste, and it was delicious and filling. Love it! I didn't have all the spices on hand, but I'll get them by the next time I decide to make it. I'm sure it's even better with them! I found Marmite at a small natural foods store. - 6/8/11

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  • Incredible!
    4 of 4 people found this review helpful
    Incredible flavor!! Even those that don't like heat couldn't stop "cause it tastes sooooo good!" Lotsa heat, even though I toned it down some (subbed 1 tsp crushed red pepper for Tbsp chili flakes & used reg. paprika). Serve it over millet to lessen the heat further. A new favorite! - 11/4/11

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  • Incredible!
    4 of 5 people found this review helpful
    I made this last nigh and its wonderful! A little hot for my tastes, so I think I'm going to scale backs some of the spices next time. - 5/6/11

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  • 3 of 5 people found this review helpful
    Dear SWAPBADFORGOOD,
    Thank you for the question about serving size. Serving size is left out of a great many recipe postings on other websites too. Its kind of a pet peeve of mine. I called myself looking @ this recipe and I didn't find it either. It needs to be in the "Nutrition Info". Thanks agai - 3/2/13

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  • 3 of 3 people found this review helpful
    Serving size says it serves 8, one heaping cup each. - 3/2/13

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  • 3 of 3 people found this review helpful
    This sounds delicous. I can see how you got the sodium down. You MUST use no salt added tomatoes, tomato paste and low sodium vegetable broth. Or better yet make your own. Carrots, celery, onion, browned in olive oil, pepper, parsley, onion powder, thyme, 12 cups water, simmer 45 minutes & drain - 4/16/12

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  • 2 of 4 people found this review helpful
    Thanks for adding that a serving size is about 1 heaping cup. I realize it can't be exact due to ingredients like sweet potatoes having variation. Thanks for the recipe! - 3/2/13

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  • Very Good
    2 of 3 people found this review helpful
    I used tomato sauce instead of tomato paste. I used the tomato sauce that Mexicans use in their cooking, Pato. It already has a kick to it. Yummy! - 12/22/12

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  • Very Good
    2 of 3 people found this review helpful
    What do you do with the lemon juice????
    - 10/17/12

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  • 2 of 3 people found this review helpful
    I'd like to know how the sodium got to be so low, since vegetable broth has 237mgs, with no added sodium; every canned beans has a minimum of 130mgs. There are two varieties used here, along with sodium from Vegemite? I am on a 1000mgs. of sodium per day restriction. - 3/30/12

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  • Incredible!
    2 of 4 people found this review helpful
    I didn't have time to make it on the stove. So I threw it in the crockpot. Left it on high, it was ready in three hours. Had it over forbidden rice. I didn't drain the beans, got in a hurry and didn't read the recipe closely. So to compensate for the extra liquid, I added extra tomato paste - 3/3/12

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  • 2 of 3 people found this review helpful
    I didn't see an answer to all those asking what vegemite was so I googled it:

    http://en.wikipedia.org/wiki/Vegemite

    - 2/27/12

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  • Good
    2 of 3 people found this review helpful
    Good meatless monday meal! - 12/17/11

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  • 2 of 8 people found this review helpful
    5 Points - 7/21/11

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  • Very Good
    1 of 2 people found this review helpful
    Very spicy! But very tasty! I didn't use the jalapeno; next time I will reduce the spices. Glad to see the slow cooker suggestion. Very easy to make, but slow cooked is even better idea! - 3/6/13

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  • This was one of the best vegetarian Chili recipes I have ever made. I used kidney & black beans and lime juice instead of lemon. Didn't have the Marmite so omitted it. The sweet potato in it really makes the dish. I'll definitely be making it again. - 8/28/14

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  • Wow. This was very flavorful. Loved the sweetness added by the sweet potato with the extra kick of spices. For personal reference, med heat for cooking onions & sweet potato. Turn up heat for 30 min cook. - 11/21/13

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  • This looks so yummy AND I have all of the ingredients on hand! Some cooking to do tonight. - 11/5/13

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  • This was great! Thank you for the recipe. Looking forward to making it again. - 9/14/13

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  • Mega delish dish for my vegan diet! - 8/21/13

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  • I add 8 birds eye chillis chopped in half and 8 long dried chillis. It was nice and hot . definately a keeper. I added the zest and lemon juice at serving. yummy - 8/17/13

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  • Just wanted to mention that Marmite/Vegemite ARE NOT yeasts or deactivated yeasts (like nutritional yeast) - they are yeast extracts. Totally different things. - 8/15/13

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  • Great, filling and meatless. - 5/1/13

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  • This was great!! As a new vegetarian I get tired of every recipe someone suggests having pasta. What a nice change. Tomorrow I plan on adding Gardein chick'n strips with the leftovers. - 3/29/13

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  • It had a nice flavor, but I imagine that it would have been tastier if I had vegamite, and actually paid attention to the recipe. I totally forgot to add the lemon juice and salt and pepper. Over all I really liked the sweet potatoes in it. I cut the chili flakes in half, for my kids. - 3/19/13

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  • I cut all the spices in half and it was still very warm, but delicious. It had a sweet and smoky flavor mixed with the heat. - 3/14/13

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  • Very tasty!! - 3/13/13

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  • I was worried this might be overspiced, but it really turned out great. I reduced the chili flakes by half, but kept everything else as is, and the flavor was perfect. Note: my "large" sweet potato weighed out as twice the recipe's amount, but I thought the bean/potato balance was ideal that way. - 3/4/13

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  • to MJSVCA HOOD makes a low fat "no salt added' cottage cheese and the sodium content is 45 mg per 1/2 cup - 3/3/13

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  • Says it makes 8 servings at the end and then parenthesis one heaping cup) so looks like a serving is one heaping cup.

    I bet sweet potato would go very well in chili. May have to try this sometime. - 3/2/13

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  • This sounds yummy! I want to make it but my husband would never eat it. Does anyone know if it freezes well? - 3/2/13

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  • sounds like a good choice! - 1/2/13

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  • The only complaint my family had was the spice level. Me and my daughter thought it was perfect but the boys not so much. Going to make this again cutting down on some of the peppers! Very good and filling though. Bought cheese and sour cream to doctor it up and didn't even need it! - 12/31/12

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  • I love this, as did my whole family (kids included)! Nice option for a vegetarian meal. - 12/13/12

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  • Very spicy! I used half the cumin and chili powder. I also substituted a can of diced tomatoes with green chili's in place of one of the cans of petite diced tomatoes. Plenty of spice. My non-vegan wife loved it. - 12/13/12

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  • Hearty and hot, this was a fantastic chili! Thanks for sharing it! - 11/26/12

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  • SUCH a good recipe! It's definitely something that can be doubled or tripled to freeze for later dinners! I LOVED it! - 11/6/12

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  • Just divide the amount of food you have by the number of servings and voilā - the serving size! - 10/5/12

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  • 0 of 1 people found this review helpful
    I will try and let you know my findings. - 10/5/12

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  • Sounds pretty good, I would love to try it, but Hubby would not consider eating it. He likes meat and hates sweet potatoes. Maybe I could make when my sisters come to visit. - 10/2/12

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  • What is this stuff? Marmite or Vegemite - 9/20/12

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  • Delicious! I waited to make it until the Vegemite I ordered arrived. Only thing I changed was accidental - I grabbed a can of low-salt beef broth instead of vegetable. - 9/11/12

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  • This was just ok. I will fix it again but will kick up the heat. I love really spicy chili - 9/8/12

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  • Perfect for the fall!!! - 8/13/12

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  • I made this recipe as is, only omitting the lemon juice (since the recipe didn't specify when/where to add it). I REALLY enjoyed this recipe - but, I do LOVE spicy and I LOVE vegetarian chili. As written, it would likely be too spicy for most people, as it was for my husband. - 6/8/12

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  • I added a can of black beans as well and increased the amount of sweet potato. I also decreased the amount of the hotter spices from a tablespoon to a teaspoon to make it more kid friendly. The flavor was rich and bold, but not too hot. I would make it again and again! - 4/4/12

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  • This was super yummy. Like lots of other commentors, I did change some things to suit what I had on hand and my own preferences, but the basic ideas are all there. I make chili all of the time, usually with a small amount of beef, chicken, or sausage, but it's nice to have a yummy veggie version - 4/4/12

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  • This was so good! It was pretty spicy, which I like, but if you do not, you might want to cut back on the spices. I made a couple small changes: I did not use the Marmite or Vegemite as I don't have it or have other uses for it and I used chili beans in place of kidney beans. - 3/21/12

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  • Fantastic! However, I halved the spices. I love spicy, overly seasoned food, but when I looked at the ingredients I thought sure there was a typo. I don't use that much cumin when I make a 6 quart crock of regular chili! Also, went with regular old paprika since I had it on hand. - 3/5/12

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  • I just made it tonight and realized that the directions do not indicate when to put in the lemon so I forgot to include it as a result it was very spicy, but great! It may have had less heat if I remembered the lemon. None the less I will be making it again! - 3/3/12

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  • Sorry, but I did not like this. - 3/2/12

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  • 0 of 1 people found this review helpful
    Sounds delish. Can hardly wait to try it. - 3/2/12

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  • Awesome! - 3/2/12

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  • I googled marmite and vetamite. Both are glutamic acids like MSG. MSG gives me headaches so I have to read labels. Will marmite and vetamite also give me headaches? - 3/2/12

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  • This was really good. I halved the spices (& eliminated the pepper flakes and jalapeņo) and it was not spicy at all. Need to add more spices next time. Confused about lemon as well. It only made 5 cups, though. Not 8 1-cup servings. Wonder what I did wrong?Hope it's still 207 cals. a cup. - 3/2/12

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  • 0 of 7 people found this review helpful
    Not sure that most people want "marmite," "vetemite," miso, OR soy sauce in their chili. Chili is chili. I was hoping this was chili not some oriental thing. ewwwwwwww - 3/2/12

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  • Delicious!!! - 3/2/12

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  • Can this be frozen? I cook for one. Servings for 8 are extremely hard sometimes. - 3/2/12

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  • Revisited 3/14/2013: wonderful vegetarian chili - highly recommended! This fits very well in a diabetic diet, plus it's quite flexible. Very good! - 3/2/12

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  • What is marmite and vegemite ? - 3/2/12

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  • 0 of 1 people found this review helpful
    OUTSTANDING. Cant wait to make it. - 3/2/12

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  • is marmite that important to have? - 3/2/12

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  • This particular recipe says that a serving is one heaping cup. It is in the directions. - 3/2/12

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  • Two ways to determine size: from looking at ingredients I'd say about 1 1/2 cups. Can weigh entire prepped amount and divide by 8, or measure out 1 cup at a time then divide total by 8. - 3/2/12

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  • 0 of 1 people found this review helpful
    What is non-dairy milk? Almond milk, Soy milk, ??? And which "non dairy milk" was used for the recipe? Those asking about Vegemite obviously don't have any friends who are Australians! - 3/2/12

    Reply from STEPFANIER (3/2/12)
    There is no milk, dairy or otherwise, used in this recipe.


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  • Serving size is at bottom of recipe: "Makes 8 servings (one heaping cup)" - 3/2/12

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  • Thank you for specifying the weight of the "large" sweet potato and the volume of the "large" onion!!!! I hate it when recipes use relative terms to specify the amount of an ingredient. - 2/25/12

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  • I substituited Worcestershire sauce for Marmite. Easy to make. - 1/22/12

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  • 0 of 1 people found this review helpful
    Can someone tell me what vegemite is? I've never heard of it. - 1/5/12

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  • great! - 12/27/11

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  • I also hate the fact that serving size is not listed. I live alone, and hate, hate, hate having to divide a recipe into 8 servings, etc. to know how much to eat..............mostly I just guess. - 12/15/11

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  • I like things with a little kick. Never miss the meat. - 12/15/11

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  • Really delicious, and nutritious, too ! - 12/14/11

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  • This was really good! Just enough "kick" for me, and there were plenty of leftovers for the next day. Definitely a keeper. - 12/12/11

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  • Would this recipe freeze well? I'm the only one in the house who will eat it, so eight servings is a lot! - 12/7/11

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  • Incredible!
    0 of 1 people found this review helpful
    Yummy - 12/6/11

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  • Fabulous! - 11/22/11

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  • Loved this recipe. I followed it exactly (with the exclusion of marmite and vegemite b/c i couldn't find it at the store) and it was amazing. I didn't even miss the meat and I've been having it for leftovers for 2 days now. Yum:) - 11/4/11

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  • This might just be my new favorite chili recipe! The only changes I made were to omit the Marmite (I used a Tbsp of low sodium Worcestershire instead), cut the cumin in half and left out the paprika. It's definitely spicy but also delicious! - 11/2/11

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  • I loved this! I never, ever would have thought of making chili out of sweet potatoes before, but it was great! I added more spice, but that's me because both my Texan husband and I like it hot! - 10/29/11

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  • I haven't tried it yet but am saving it to make for my vegan DIL. It looks yummy! - 10/27/11

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  • Am going to try this - it's hard to find vegetarian dishes that aren't soy based. I have a soy allergy, so this might be a good one (provided that vegemite isn't soy...) - 10/24/11

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  • Speaking of umami, in the chef's tips above, one could also use miso (I would suggest light or medium) in place of marmite or vegemite. That's what I will do, since I have that in the house, but not either of the others. - 10/23/11

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  • My husband, who rarely cooks, tried this one for the family. The canned tomatos he used had jalapeno peppers in it already and he added more so it was REALLY spicy but VERY tasty. I think the spiciness made us eat it slower so we got full before being tempted to eat seconds. Excellent recipe! - 10/22/11

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  • nice recipe and easy to cook - 10/21/11

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  • makin' it with worcestershire sauce, no vegemite in da hausz :( YUMMMYY! - 10/17/11

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  • Very tasty! I added some crushed chipotle to give it a bit of smoky flavor. - 10/16/11

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  • Such a flavorful and hearty meal! High praise from Hubby, too. Neither of us missed the meat. Kicked the heat down a notch and will definitely add this to our favorites. - 9/29/11

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  • I LOVE your recipes!!!! TY!!!!! - 9/29/11

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  • This is soooo yummmy!! I made it this last weekend and will make it again. I couldn't find where to buy the smoked paprika. - 9/28/11

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