Black Bean Chili Over Sweet Potatoes
Yield
4 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sweet potatoes, or yams
large |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cup |
sweet red bell peppers
diced |
|
| 1 ½ | 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 summer squash
crookneck, diced |
*
|
| 1 | tablespoon |
jalapeño pepper
minced, seeded |
|
| ⅔ | each |
limes
cut into four wedges |
|
| 1 | x |
yogurt, low-fat
optional |
* |
| 1 | x |
parsley leaves
chopped, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sweet potatoes, or yams
large |
|
| 15 | ml |
olive oil
|
|
| 473 | ml |
sweet red bell peppers
diced |
|
| 355 | ml |
onions
chopped |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
chili powder
|
|
| 1E+1 | ml |
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) |
*
|
| 473 | ml |
yellow summer squash
crookneck, diced |
*
|
| 15 | ml |
jalapeño pepper
minced, seeded |
|
| 0.7 | each |
limes
cut into four wedges |
|
| 1 | x |
yogurt, low-fat
optional |
* |
| 1 | x |
parsley leaves
chopped, fresh |
*
|
Directions
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.
