Black Bean Chili Over Sweet Potatoes

2 hours Prep: 30 minutes Cook: 1 hours

250 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

4	each	sweet potatoes, or yams	large
1	tablespoon	olive oil
2	cup	sweet red bell pepper	diced
1 1/2	cup	onions	chopped
1	tablespoon	garlic	minced
1	tablespoon	chili powder
2	teaspoon	cumin	ground
1	can	tomatoes, canned with juice	ready cut, (14 1/2 - 16 ounces)
1	can	black beans	rinsed thoroughly, drained (15 - 16 ounces)
2	cup	yellow squash	crookneck, diced
1	tablespoon	jalapeno pepper	minced, seeded
2/3	each	limes	cut into four wedges
1	x	yogurt, low-fat	optional
1	x	parsley leaves	chopped, fresh

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 sauté 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.

Add your comment

Serving Size 316g

Amount per Serving

Calories 250 15% of calories from fat