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. —Jill Nerbas of St. Albert, Alberta
- 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
- Scrub sweet potatoes and pierce with a fork. Bake at 400° for 35-40 minutes or until tender.
- 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.
- Cut sweet potatoes in half; top with chili. Yield: 8 servings.
Originally published as Chili-Topped Sweet Potatoes in Light & Tasty February/March 2006, p35
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