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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.
Original Recipe