Sweet and savory combine for the perfect bowl of comfort chili! Low sodium and vegetarian too.
methodSlow Cooker Crock Pot
Ingredients For sweet potato & black bean chili
sweet potatoes, peeled and cubed
olive oil, extra virgin
(15 oz.) no salt black beans, rinsed and drained
roasted green chilis, diced or use one or two fresh roasted if available
(28 oz.) diced tomatoes, undrained
ground black pepper
shredded monterey jack cheese or mexican cheese blend, or sour cream
How To Make sweet potato & black bean chili
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.
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.
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.
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