Sweet Potato & Black Bean Chili – a vegetarian recipe for everyone

You can definitely tell by the number of dishes including meat on my blog that we are omnivores, not vegetarians.  But, everyone needs to eat more fruits and vegetables, so a good vegetable stew or salad recipe is always helpful. 

The chili spices in this dish predominate, so you don’t even miss the meat.  I was concerned that with both the honey and sweet potatoes, the chili would be too sweet, but it isn’t.  To make the recipe vegan, substitute the honey with maple syrup or other vegan-acceptable sweetener and don’t use the optional dairy-based garnishes.

The coffee is just to give it a bit of a smoky taste. So if you don’t drink coffee, use water instead and then add a bit of smoked paprika.  That should give you the same effect.   I have given the recipe using canned beans and tomatoes; the ones I used were organic.  But, it is always better if you have the forethought to soak and cook your own beans and use fresh tomatoes.  But, I am not usually that organized.  🙂

The kids all loved this recipe.  We served ours with a dollop of plain yogurt on top, but no cheese.  You could also garnish with a bit of chopped cilantro.  The sweet potatoes will be giving you lots of vitamins A & C and the beans will give you lots of fiber.

– Stacey

Sweet Potato & Black Bean Chili
Yield: 2 quarts, about 8 servings

• 2 large sweet potatoes, peeled and cut into 1/2″ cubes
• 1 large onion, chopped
• 1 Tbsp olive, peanut, or coconut oil (I used coconut)
• 3 garlic cloves, minced
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can (28 oz.) diced tomatoes, undrained
• 1/4 cup brewed coffee
• 2 Tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup shredded monterey jack cheese or mexican cheese blend, optional for serving
• 1/2 cup plain yogurt or sour cream, optional for serving

1. Heat oil in a Dutch oven over medium-high heat.
2. When oil is hot, sauté sweet potatoes and onion in oil stirring often, until the onion is beginning to soften, about 4 minutes.
3. Add the garlic, chili powder, cumin and cayenne; cook stirring constantly 1 minute longer.
4. Stir in the beans, tomatoes, coffee, honey, salt and pepper.  Bring to a boil.
5. Reduce heat; cover and simmer for about 30 minutes or until sweet potatoes are tender.
6. For serving, you can top with a dollop of plain yogurt and/ or a sprinkle of cheese.

Note: Another lazier option for making this is to just throw everything in your crockpot and cook on low for 3-4 hours.