In a nonstick dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp tender. Add chilli powder, garlic, cumin and cayenne. Cook 1 minute longer. Stir in beans, tomatoes, coffee, honey, salt and pepper.
Bring to boil, reduce heat cover and simmer for 30-35 minutes or until sweet potatoes are tender. Sprinkle with cheese.
Originally Submitted
1/4/2013
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