Black Bean Chili over Sweet Potatoes

Title:
Black Bean Chili over Sweet Potatoes

Yield:
4 Servings

Categories:
Candy,
Main
Dishes




Ingredients:





     4 lg Sweet Potatoes


     1 tb Olive oil


     2 c  Diced Red Bell Pepper


 1 1/2 c  Chopped onions


     1 tb Minced garlic


     1 tb Chili powder


     2 ts Ground cumin


     1 cn (14 1/2 to 16-oz) Ready cut


          Toamtoes with juices


     1 cn (15 to 16-oz) Black beans


          Rinsed thoroughly --


          Drained


     2 c  Diced yellow crookneckSquash


     1 tb Minced seeded jalapeno


          Chili


     4    Lime wedges


          Plain non-fat yogurt


          (option


          Chopped fresh


          Parsley(option






 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