Sweet Potato Black Bean Chili

Ingredients

• 1 tablespoon olive oil
• 3 large sweet potatoes, peeled and cut into ½-inch cubes
• 1 large onion, chopped
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (28 oz) diced tomatoes, undrained
• ¼ cup brewed coffee
• 2 tablespoons honey
• ½ teaspoon salt
• ¼ teaspoon pepper
• Optional toppings: shredded Monterey Jack, pickled red onions, sliced green onions

To Make Sweet Potato Black Bean Chili

• In a nonstick Dutch oven, heat oil over medium heat. Add sweet potatoes and onion. Cook and stir until crisp-tender, 8–10 minutes.
• Add chili powder, garlic, cumin, and cayenne; cook and stir 1 minute longer.
• Stir in beans, tomatoes, coffee, honey, salt, and pepper.
• Bring to a boil. Reduce heat; cover and simmer until sweet potatoes are tender, 30–35 minutes.
• Serve with optional toppings as desired.
• Slow cooker method: Combine everything in a 5–6 qt slow cooker (omit oil). Cook on low for 6 hours or until sweet potatoes are tender.