A co-worker makes this with one pork tenderloin cut into 1/2-inch cubes browned with the onion and garlic, while others use a pound of chicken cubed and browned. We go vegetarian whenever possible — everything comes out tender, a little sweet and just faintly spicy, and it’s great the next day. Bonus: It can be done in the crockpot on low for 6-8 hours or high for 4. Serves 4.
Ingredients
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoons 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 Monterey Jack cheese or Mexican cheese blend (optional) or 1/2cup sour cream (optional)
Cilantro, minced (optional)
Directions
In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion 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. Spoon into bowls and sprinkle with cheese and/or top with a dollop of sour cream. Sprinkle with cilantro, if using.
