Black Bean Chili over Sweet Potatoes

4 Servings

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Black Bean Chili over Sweet Potatoes Ingredients

4 lg Sweet Potatoes	Rinsed thoroughly --
1 tb Olive oil	Drained
2 c Diced Red Bell Pepper	2 c Diced yellow crookneckSquash
1 1/2 c Chopped onions	1 tb Minced seeded jalapeno
1 tb Minced garlic	Chili
1 tb Chili powder	4 Lime wedges
2 ts Ground cumin	Plain non-fat yogurt
1 cn (14 1/2 to 16-oz) Ready cut	(option
Toamtoes with juices	Chopped fresh
1 cn (15 to 16-oz) Black beans	Parsley(option

Instructions for Black Bean Chili over Sweet Potatoes

Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes. Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add diced bell pepper and chopped onions and saute until golden, about 10 minutes. Add minced garlic and stir mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and beans and bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.) Add diced squash and minced jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes. Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over and top with yogurt (* sour cream?) and chopped parsley if desired. Pass remaining chili separately. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PotatoCuisine: Uncategorized