Sweet Potato & Black Bean Chili
Ingredients
- 3 large sweet potatoes peeled and cut into 1/2-inch cubes
- 1 large onion chopped
- 1 tbs. olive oil
- 2 tbs. chili powder
- 3 cloves garlic minced
- 1/4 tsp cumin ground
- 1/4 tsp cayenne pepper
- 2 cans black beans (15 oz) rinsed and drained
- 1 can diced tomatoes undrained
- 1/4 cup brewed coffee
- 2 tbs. honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Monterey jack cheese shredded or Mexican cheese blend
Instructions
- In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin, and cayenne; cook 1 minute longer. Stir in the beans, tomatoes, coffee, honey, salt and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Sprinkle with cheese. Yield: 8 servings (2 quarts).
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