Black Bean Chili Over Sweet Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candy, Main dish | 4 | Servings | |
INGREDIENTS
| 4 | Sweet Potatoes | |
| 1 | T | Olive oil |
| 2 | c | Diced Red Bell Pepper |
| 1 1/2 | c | Chopped onions |
| 1 | T | Minced garlic |
| 1 | T | Chili powder |
| 2 | t | Ground cumin |
| 1 | 14 1/2 to 16-oz Ready cut | |
| Toamtoes with juices | ||
| 1 | 15 to 16-oz Black beans | |
| Rinsed thoroughly | ||
| Drained | ||
| 2 | c | Diced yellow crookneckSquash |
| 1 | T | Minced seeded jalapeno |
| Chili | ||
| 4 | Lime wedges | |
| Plain non-fat yogurt | ||
| option | ||
| Chopped fresh | ||
| Parsley, option |
INSTRUCTIONS
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 saute 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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 2.6mg
Sodium: 494.9mg
Potassium: 903.2mg
Carbohydrates: 41.9g
Fiber: 14.1g
Sugar: 5.1g
Protein: 15.5g