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Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili
“My whole family enjoys this chili, but my daughter especially loves it. I like to make it because it’s so easy and very flavorful.” —Joy Pendley, Ortonville, Michigan
8 ServingsPrep: 25 min. Cook: 35 min.

Ingredients

  • 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/4 cup brewed coffee
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend

Directions

  • 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
© Taste of Home 2013

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Sweet Potato & Black Bean Chili (continued)

Directions (continued)

  • servings (2 quarts).
Nutrition Facts: 1 cup chili with 1 tablespoon cheese equals 252 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 554 mg sodium, 47 g carbohydrate, 9 g fiber, 10 g protein.
© Taste of Home 2013