My whole family enjoys this vegetarian chili, but my daughter especially loves it. I like to make it because it’s so easy and filled with flavor.
—JOY PENDLEY ORTONVILLE, MI
PREP: 25 MIN. • COOK: 35 MIN. • MAKES: 8 SERVINGS (2 QUARTS)
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
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
1. In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add chili powder, garlic, cumin and cayenne; cook for 1 minute longer. Stir in beans, tomatoes, coffee, honey, salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the sweet potatoes are tender. Sprinkle each serving with cheese.
HELPFUL HINT
Outside of specialty shops, most of the “yams” sold in U.S. stores are really sweet potatoes. There are two common varieties of sweet potatoes: one has light yellow flesh; the other has dark orange flesh. The two are interchangeable in most recipes.