Black Bean Chili over Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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Don't let the unusual combination scare you....this is delicious! Very healthy, too. Ingredients:
4 large sweet potatoes |
2 cups diced red bell peppers |
1 large onion, chopped |
1 tablespoon minced garlic |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 (14 1/2 ounce) can diced tomatoes with juice |
1 (14 1/2 ounce) can black beans, rinsed and drained |
2 cups yellow squash, diced |
1 tablespoon jalapeno, seeded and minced |
1 lime |
Directions:
1. Preheat the oven to 400 degrees. Pierce sweet potatoes with a fork and place on a baking sheet. Bake about 1 hour and 15 minutes, or until tender.
2. Saute bell pepper and onions in a small amount of broth or water over medium heat until soft and golden, about 10 minutes. Add garlic and cook for 2 minutes more. Stir in spices, tomatoes, and beans and bring to boil. Reduce heat, cover, and simmer for 20 minutes.
3. Add squash and jalapeno. Cook, covered, about 6 minutes or until squash is crisp-tender. Place one peeled, slightly mashed sweet potato on each plate. Top with chili and drizzle with freshly squeezed lime juice, if desired.
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