|4||each||sweet potatoes, or yams||large|
|1||each||green bell pepper||diced|
|1||can||tomatoes, canned with juice||ready cut, (14 1/2 - 16 ounces)|
|15||ounces||kidney beans, canned||1 can, rinsed thoroughly, drained (15 - 16 ounces)|
|1/2||cup||TVP (Texturized Vegetable Protein)||soaked into 1/3 cup of hot water*|
|2/3||each||limes||cut into four wedges|
|1||x||parsley leaves||chopped, fresh, optional*|
Preheat oven to 400 degrees F.
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, celery, carrots 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, beans and TVP 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.)
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 and chopped parsley if desired.
Pass remaining chili separately.
First published: 2011-01-06 last updated: 2014-04-16
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