Real Recipes From Real Home Cooks ®

sweet potato & black bean chili

(1 rating)
Recipe by
Robin Bathke
Castle Pines, CO

Sweet and savory combine for the perfect bowl of comfort chili! Low sodium and vegetarian too.

(1 rating)
yield 4 serving(s)
method Slow Cooker Crock Pot

Ingredients For sweet potato & black bean chili

  • 3 lg
    sweet potatoes, peeled and cubed
  • 1 lg
    onion, chopped
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    chili powder
  • 3 clove
    garlic, minced
  • 1 tsp
    ground cumin
  • 1/4 tsp
    cayenne pepper
  • 2 can
    (15 oz.) no salt black beans, rinsed and drained
  • 1 can
    roasted green chilis, diced or use one or two fresh roasted if available
  • 1 can
    (28 oz.) diced tomatoes, undrained
  • 1/4 c
    brewed coffee
  • 2 Tbsp
  • 1/4 tsp
    ground black pepper
  • 1/2 c
    shredded monterey jack cheese or mexican cheese blend, or sour cream
  • cilantro, minced

How To Make sweet potato & black bean chili

  • 1
    In a nonstick Dutch oven, saute sweet potatoes and onion in olive oil until just tender. Add the chili poweder, garlic, cumin and cayenne, cook one minute. Stir in the green chilis, beans, tomatoes, coffee, honey and pepper.
  • 2
    Brning to a boil, reduce heat, cover and simmer for 30 minutes or until sweet potatoes are tender. Spoon into bowls and sprinkle with cheese and/or top with sour cream - sprinkle with cilantro.
  • 3
    I sometimes make this in the crock pot, adding all ingredients except the beans and cooking on low for 6-8 hours. I add the beans and heat for another half hour, this way the beans don't get too soft and break apart.