Chili-Topped Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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After creating a thick and chunky chili recipe, I realized it would make a fun topping for sweet potatoes. The comforting dish is a great way to warm up cold nights. âJill Nerbas of St. Albert, Alberta Ingredients:
8 medium sweet potatoes |
2 medium green peppers, chopped |
2 medium onions, chopped |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 can (28 ounces) diced tomatoes, undrained |
1 can (15 ounces) black beans, rinsed and drained |
1 cup frozen corn, thawed |
1/4 cup minced fresh parsley |
Directions:
1. Scrub sweet potatoes and pierce with a fork. Bake at 400° for 35-40 minutes or until tender.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the green peppers, onions, chili powder, cumin, coriander, salt and pepper in oil for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in corn and parsley; simmer 5 minutes longer.
3. Cut sweet potatoes in half; top with chili. Yield: 8 servings.
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