Black Bean Sweet Potato Chili
This sweet, spicy, earthy and hearty chili is good for you and will warm you up!
Yield: 8
Materials
- 3 large sweet potatoes peeled and cubed
- 1 large yellow onion chopped
- 1 tbsp olive oil extra virgin
- 2 tbsp chili powder
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tbsp cocoa powder I used Hershey's Special Dark 100% Cacao
- 1 tsp cinnamon
- 2 15 oz cans black beans rinsed and drained
- 1 28 oz can diced tomatoes no salt added, undrained
- 1/4 cup brewed coffee
- 2 tbsp honey
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (optional)
Instructions
- Add olive oil to Dutch oven and sauté sweet potatoes and onion until crisp tender. Add the chili powder, garlic, cumin, cayenne, cocoa and cinnamon and cook one minute longer. Stir in the black beans, diced tomatoes, coffee, honey, salt and pepper.
- Bring to a boil. Reduce heat and allow to simmer for 30-35 minutes or until sweet potatoes are tender.
- Serve with preferred garnishes. Enjoy!
- Optional garnishes include: dairy or vegan sour cream,plain greek yogurt, plain soy yogurt, chopped green onions, avocado. To make carnivore friendly simply add cooked chicken, beef or pork per preference at the point of service.
- Nutrition Facts: 1 cup of chili with 1 tbsp of cheese provides: 252 calories, 4 grams fat, 39 grams carbohydrate, 11 grams fiber, 9 total sugars, 11 grams protein, 369 mg sodium
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.