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Per serving
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- 1
Cook the sweet potatoes and onion
Peel the sweet potatoes and cut them into 1/2-inch cubes. Chop the onion and mince the garlic. In a nonstick Dutch oven, heat the olive oil over medium heat. Add the sweet potato cubes and chopped onion. Cook and stir until the sweet potatoes are crisp-tender, 8 to 10 minutes.
- 2
Bloom the spices
Add the chili powder, minced garlic, cumin, and cayenne to the pot. Cook and stir for one minute longer, until everything is fragrant.
- 3
Add beans, tomatoes, and the secret ingredients
Drain and rinse the black beans. Stir the beans, the undrained can of diced tomatoes, brewed coffee, honey, salt, and pepper into the pot. The coffee and honey are the secret weapons — they add depth without anyone being able to tell.
- 4
Simmer until the sweet potatoes are tender
Bring the chili to a boil, then reduce the heat. Cover and simmer until the sweet potatoes are fully tender, 30 to 35 minutes. Stir occasionally and taste for salt before serving.
- 5
Serve or stash
Ladle into bowls and top with shredded Monterey Jack or a Mexican cheese blend, pickled red onions, sliced green onions, sour cream, or sliced avocado. Or skip the toppings and pack it straight into containers for the week.
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Sweet Potato Black Bean Chili
Created by: SundayPrepCo
Ingredients
- 1 tbsp olive oil
- 3 large sweet potatoes
- 1 large onion
- 2 tbsp chili powder
- 3 garlic cloves
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 30 oz black beans
- 28 oz diced tomatoes
- 1/4 cup brewed coffee
- 2 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the sweet potatoes and onionPeel the sweet potatoes and cut them into 1/2-inch cubes. Chop the onion and mince the garlic. In a nonstick Dutch oven, heat the olive oil over medium heat. Add the sweet potato cubes and chopped onion. Cook and stir until the sweet potatoes are crisp-tender, 8 to 10 minutes.
- Bloom the spicesAdd the chili powder, minced garlic, cumin, and cayenne to the pot. Cook and stir for one minute longer, until everything is fragrant.
- Add beans, tomatoes, and the secret ingredientsDrain and rinse the black beans. Stir the beans, the undrained can of diced tomatoes, brewed coffee, honey, salt, and pepper into the pot. The coffee and honey are the secret weapons — they add depth without anyone being able to tell.
- Simmer until the sweet potatoes are tenderBring the chili to a boil, then reduce the heat. Cover and simmer until the sweet potatoes are fully tender, 30 to 35 minutes. Stir occasionally and taste for salt before serving.
- Serve or stashLadle into bowls and top with shredded Monterey Jack or a Mexican cheese blend, pickled red onions, sliced green onions, sour cream, or sliced avocado. Or skip the toppings and pack it straight into containers for the week.