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Sweet Potato & Black Bean Chili

Source of Recipe

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Sweet Potato & Black Bean Chili

Adapted from Healthy Cooking August/September 2010
Reviews rate this recipe 4.5 of 5 stars.
Prep: 25 min. Cook: 35 min.
Yield: 8 servings (2 quarts).

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. —Joy Pendley, Ortonville, Michigan

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
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend

Directions:
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.

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

1 cup chili with 1 tablespoon cheese equals 252 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 446 mg sodium, 47 g carbohydrate, 9 g fiber, 10 g protein.