Sweet Potato and Black Bean Chili

Ingredients

• 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 large onion, chopped
• 1 tablespoon Crisco® 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

Directions

• In a nonstick Dutch oven coated with cooking spray, saute sweet
• potatoes and onion in oil until crisp-tender. Add the chili powder,
• garlic, cumin and cayenne; cook 1 minute longer. Stir in the beans,
• tomatoes, coffee, honey, salt and pepper.
• 
  
• Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or
• until sweet potatoes are tender. Sprinkle with cheese. Yield: 8