Vegetarian Chili in Sweet Potato Boats
Yield
6 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet potatoes, or yams
large |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
green bell peppers
diced |
|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
chili powder
|
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 28 | ounces |
tomatoes, canned
chopped |
|
| 14 | ounces |
black beans
canned, drained and rinsed |
|
| 1 | cup |
corn niblets
|
* |
| ¼ | cup |
coriander
or parsley, fresh, chopped |
*
|
| ⅓ | cup |
yogurt, plain
|
|
| 1 | x |
cilantro
fresh |
*
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet potatoes, or yams
large |
|
| 15 | ml |
olive oil
|
|
| 2 | each |
green bell peppers
diced |
|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 809.2 | ml/g |
tomatoes, canned
chopped |
|
| 404.6 | ml/g |
black beans
canned, drained and rinsed |
|
| 237 | ml |
corn niblets
|
* |
| 59 | ml |
coriander
or parsley, fresh, chopped |
*
|
| 79 | ml |
yogurt, plain
|
|
| 1 | x |
cilantro
fresh |
*
|
| 1 | each |
limes
cut into wedges |
|
Directions
Place sweet potatoes on baking sheet; pierce all over with fork.
Bake in 400℉ (200℃) (200 degrees C) oven for about 1 hour and 25 minutes or until tender.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook green peppers, onions, garlic, chili powder, cumin, coriander, ½ teaspoons salt and ¼ teaspoons pepper, stirring, for 10 minutes.
Stir in tomatoes and black beans; bring to boil.
Reduce heat and simmer, covered, for 20 minutes.
Stir in corn and 2 tablespoons of the chopped coriander, cook, uncovered, for 5 minutes.
Place sweet potatoes on plates; slit lengthwise through middle and mash inside slightly with fork.
Season with salt and pepper to taste.
Using back of spoon, make hollows in sweet potatoes and spoon in chili mixture.
Top with spoonful of yogurt and sprinkle with remaining chopped coriander.
Garnish with coriander leaves and lime.
