Chili-Topped Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Here’s a spicy, fun vegetarian entrée. The chunky chili would be good over baked white potatoes too, or maybe brown rice or cornbread. Lots of variation possibilities! From Light & Tasty’s Feb/March 2006 issue. I have not made this yet, but it sure looks good. Ingredients:
8 medium sweet potatoes, washed and scrubbed |
2 medium green peppers, chopped |
2 medium onions, chopped |
2 garlic cloves, minced |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon olive oil |
1 (28 ounce) can diced tomatoes, undrained |
1 (15 ounce) can black beans, rinsed and drained |
1 cup frozen corn, thawed |
1/4 cup minced fresh parsley |
grated cheddar cheese |
Directions:
1. Pierce potatoes with a fork and bake at 400 for 35-40 minutes, or until tender.
2. Meanwhile, cook peppers, onions, garlic, chili powder, cumin, coriander, salt, and pepper in olive oil for 10 minutes.
3. Stir in the tomatoes and beans and bring to a boil.
4. Reduce heat; simmer, uncovered, for 20 minutes.
5. Stir in corn and parsley and simmer 5 minutes longer.
6. Cut sweet potatoes in half, top with chili, and sprinkle with cheese.
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