Black Bean Chili Over Sweet Potatoes

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.