There are so many recipes that can help to use up the leftover chili.This is one of our favorites. So quick and easy to put together, and it tastes so good. Also, it’s full of good-for-you ingredients. A perfect dinner on a cold winter day!
YIELD
4 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsIngredients
Directions
Preheat oven to 400℉ (200℃).
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.
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