Black Bean Chili over Sweet Potatoes

* Exported from MasterCook *

Black Bean Chili over Sweet Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Potato
Bean Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Sweet Potatoes
1 tablespoon Olive oil
2 cup Diced Red Bell Pepper
1 1/2 cup Chopped onions
1 tablespoon Minced garlic
1 tablespoon Chili powder
2 teaspoon Ground cumin
1 can (14 1/2 to 16-oz) Ready cut
Toamtoes with juices
1 can (15 to 16-oz) Black beans
Rinsed thoroughly -- drained
2 cup Diced yellow crookneckSquash
1 tablespoon 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 cho
pped onions and saute until golden, about 10 minutes. Add minced garlic and sti
r mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and b
eans 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 b
efore 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 e
ach plate. Split potatoes open and mash slightly. Spoon some chili over each. S
queeze lime juice over and top with yogurt (* sour cream?) and chopped parsley
if desired. Pass remaining chili separately.



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