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Chili Over Sweet Potatoes

 
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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

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

 

Ingredients

4 each sweet potatoes, or yams
large
*
15 ml olive oil
237 ml carrots
diced
237 ml celery
diced
1 each green bell peppers
diced
*
355 ml onions
chopped
15 ml garlic
minced
15 ml chili powder
10 ml cumin
ground
1 can tomatoes, canned with juice
ready cut, (14 1/2 - 16 ounces)
433.5 ml/g kidney beans, canned
1 can, rinsed thoroughly, drained (15 - 16 ounces)
118 ml TVP (Texturized Vegetable Protein)
soaked into 1/3 cup of hot water
*
0.7 each limes
cut into four wedges
*
1 x yogurt, low-fat
optional
*
1 x parsley leaves
chopped, fresh, optional
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 29814% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 527mg 22%
Total Carbohydrate 19g 19%
Dietary Fiber 8g 32%
Sugars g
Protein 22g
Vitamin A 561% Vitamin C 107%
Calcium 16% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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