Ingredients
1 tablespoon olive oil3 large sweet potatoes, peeled and cut into 1/2-inch cubes1 large onion, chopped2 tablespoons chili powder3 garlic cloves, minced1 teaspoon ground cumin1/4 teaspoon cayenne pepper2 cans (15 ounces each) black beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained1/4 cup brewed coffee2 tablespoons honey1/2 teaspoon salt1/4 teaspoon pepperOptional toppings: Shredded Monterey Jack cheese, shredded Mexican cheese blend, pickled red onions and thinly sliced green onions
Preparation
In a nonstick Dutch oven, heat oil over medium heat. Add sweet potatoes and chopped onion. Cook and stir until crisp-tender, 8-10 minutes. Add chili powder, garlic, cumin and cayenne; cook and stir 1 minute longer. Stir in beans, tomatoes, coffee, honey, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer until sweet potatoes are tender, 30-35 minutes. Serve with toppings as desired.
