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Sweet Potato & Black Bean Chili

My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. —Joy Pendley, Ortonville, Michigan
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    8 servings (2 quarts)

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.
Nutrition Facts
1 cup: 252 calories, 4g fat (1g saturated fat), 5mg cholesterol, 554mg sodium, 47g carbohydrate (17g sugars, 9g fiber), 10g protein. Diabetic Exchanges: 3 starch, 1/2 fat.

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