- 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
- 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).
Reviews forSweet Potato & Black Bean Chili
"This is really good. Sweet potatoes get a little mushy but I liked that better than large pieces of them mixed in. Try it, you won't be sorry."
"1 out of 5 people liked this dish. I probably would not make it again."
"LOVE this! I'm eating it right now. I added a little chicken stock because it's pretty thick and a little cinnamon as another reviewer suggested. THANKS!!"
"I just made this recipe tonight. It was okay. Flavors were nice, but sort of boring. I felt like it was missing something. The sweet potatoes turned into mush. That was probably my fault because I cooked it in a pressure cooker, but followed the recipe exactly otherwise. I did cut the potatoes into half inch cubes as stated, but in the picture it looks like they are at least an inch cube. It also turned out really sweet, so I feel the honey could have been reduced significantly, or eliminated completely. Maybe if I had added more bean variety and kept the sweet potato as something to compliment the chili rather than he the main focus, I would have enjoyed it more. I am happy to have a healthy option, but I had to force my kids to eat it, so I will not be making it again."
"This turned out super! The only change I made was to sub 2 tsp. sugar for the honey since my son is vegan. I'll definitely make it again - I've already bought the ingredients for the second batch!"
"I loved this chili! I'm particularly partial to sweet potatoes, so I'm happy ANY time I can use them in a meal.. I was too lazy to brew a cup of coffee, so I omitted it from my dish, but I can imagine it adding a special twist. Also, my sweet potatoes cooked down right away in my first round, so I spend only a few minutes letting it simmer in the end.Will make again—next time with sliced avocado :)"
"So tasty, so filling, so easy!Topped with avacado and ate with tortilla chips. Husband loved it too!"
"Absolutely wonderful! I added celery but kept everything else the same. It is really easy to make too. My family really liked it and requested hamburger in it next time, so I will be making it again. Thanks for another yummy recipe."
"Very flavorful and good enough to make again! No cayenne in the cupboard so I made the chili without and it was still delicious, but probably not as spicy as it could have been. I used just 1 tablespoon honey which provided enough sweetness for our tastes and added about 1/4 cup water while the sweet potatoes first cooked."
"This recipe was delicious as written, but just to suit my family, I added 1 cup of chicken stock to make it soupier and half a can of corn to up the veggies. The sweetness of the corn allowed me to cut the honey in half to 1 Tablespoon. I really liked the addition of coffee! Great change from regular chili! Spicy and flavorful."