Black Bean Chili Over Sweet Potatoes

Serving Size : 4 Preparation Time: 0:0
Ingredients

for prepare Black Bean Chili Over Sweet Potatoes

:

Amount	Measure	Ingredient - Preparation Method
4	lg	sweet potatoes
1	tablespoon	olive oil
2	cup	diced red bell pepper
1 1/2	cup	chopped onions
1	tablespoon	minced garlic
1	tablespoon	chili powder
2	teaspoon	ground cumin
1	can	(14 1/2 to 16-oz) ready cut
toamtoes with juices black bean chili over sweet potatoes
1	can	(15 to 16-oz) black beans
rinsed thoroughly drained black bean chili over sweet potatoes
2	cup	diced yellow crooknecksquash
1	tablespoon	minced seeded jalapeno chili
4		lime wedges

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.

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