Black Bean and Sweet Potato Chili

This one is awesome! Sweet potatoes are one of my all time favorite foods…I’ll eat them in anything. This recipe is easy and CHEAP! Oh, and it’s healthy. As long as a recipe has those three qualities, i’ll make it. =) Want to make it vegan? Skip the cheese…and maybe add some avocado…mmmmmmm!

Black Bean and Sweet Potato Chili

• Prep: 25 min. Cook: 35 min.
• Yield: 8 Servings

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 servings (2 quarts).