Sweet Potato and Black Bean Chili

By learen

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 1 T olive oil
• 2 T chili powder
• 3 cloves garlic, minced
• 1 t ground cumin
• 1/4 t cayenne pepper
• 2 cans(15oz ea)black beans, rinsed and drained
• 1 can (28oz)diced tomatoes, undrained
• 1/4 c brewed coffee
• 2 T honey
• 1/2 t salt
• 1/4 t pepper
• 1/2 c shredded reduced fat Monterey Jack cheese or Mexican blend

Preparation

Step 1

In a nonstick Dutch oven coated with Pam, saute sweet potatoes and onion in oil until crisp tender. Add the chili powder, garlic, cumin and cayenne; cook 1 min longer. Stir in the beans, tomatoes, coffee, honey, salt and pepper.

Bring to a boil. Reduce heat; cover and simmer for 30-35 min or until sweet potatoes are tender. Sprinkle with cheese.