Sweet Potato & Black Bean Chili

Robin Bathke


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

★★★★★ 1 vote
Slow Cooker Crock Pot


3 large
sweet potatoes, peeled and cubed
1 large
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(s)
(15 oz.) no salt black beans, rinsed and drained
1 can(s)
roasted green chilis, diced or use one or two fresh roasted if available
1 can(s)
(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


1In 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.
2Brning 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.
3I 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.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Low, #crockpot, #sodium