Black Bean Chili Over Sweet Potatoes
Ingredients
4 large sweet potatoes
1 Tbsp. olive oil
2 C. diced red bell pepper
1 1/2 C. chopped onions
1 Tbsp. minced garlic
1 Tbsp. chili powder
2 tsp. ground cumin
1 can (14 1/2 to 16 ounce(s)) ready cut tomatoes with juices
1 can (15 to 16 ounce(s)) black beans rinsed thoroughly drained
2 C. diced yellow crookneck squash
1 Tbsp. minced seeded jalapeno chili
4 lime wedges
plain non fat yogurt (option
chopped fresh parsley(option
Cooking Instructions
Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hr 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)