Name: Sweet Potato and Black Bean Chili
Cuisine: American
Ingredients: 1 tablespoon olive oil; 3 large sweet potatoes, peeled and cut into 1/2-inch cubes; 1 large onion, chopped; 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- I used Pumpkin Spice; 2 tablespoons hot honey; 1/2 teaspoon salt; 1/4 teaspoon pepper; Optional toppings: Shredded cheese, sour cream, sliced jalapenos

Sweet Potato Black Bean Chili

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

It was an incredibly hot summer and I've been not so patiently waiting to make some fall comfort food and one of my favorites is chili! I picked up some butternut squash at the local farm and I found Joy P's Sweet Potato Black Bean Chili on the Taste of Home website.

I made a few adjustments to the recipe, starting with swapping out the regular honey for some of my favorite Spicy Shark hot honey. I also used "chili style" diced tomatoes, which are seasoned and low sodium black beans.

For the coffee I went with another of my favorites, Door County Coffee &Tea Co. Pumpkin Spice because I thought that it would compliment the squash and other flavors nicely.

I served it up with shredded cheese, sliced jalapenos, sour cream and some Jalapeno Cheddar Cornbread donuts. It would also be great with buttery crackers or tortilla chips.

I'm going to be honest, I thought that I was going to have to add some meat to this to make it heartier, more chili like. It's fantastic exactly as is, flavorful and packed full of textures.

Thanks so much to Ashley at Cheese Curd in Paradise for hosting the #ChiliCookOff, be sure to check out the links down below to see what the other bloggers are sharing today!

Sweet Potato Black Bean Chili

Author: Jolene's Recipe Journal

Ingredients

1 tablespoon olive oil
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cans (15 ounces each) low sodium black beans, rinsed and drained
1 can (28 ounces) chili style diced tomatoes , undrained
1/4 cup brewed coffee- I used Door County Coffee & Tea Co. Pumpkin Spice
2 tablespoons Spicy Shark hot honey
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Shredded cheese, sour cream, sliced jalapenos

Instructions

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.