Sweet Potato and Black Bean Chili

By Hklbrries

"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," says Joy Pendley, of Ortonville, MI.

Ingredients

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

Details

Servings 8
Adapted from tasteofhome.com.

Preparation

Step 1

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 to 35 minutes or until sweet potatoes are tender. Sprinkle with cheese.

Nutrition Information:
Per serving
252 calories
4 g fat (1 g saturated)
10 g protein
47 g carbohydrates
5 mg cholesterol
9 g fiber
554 mg sodium