Recipe Archives->Vegetarian->Sweet Pots Chili

Sweet Potatoes w/Black Bean Chili

4 medium sweet potatoes  
2 tablespoons vegetable oil  
1 small green pepper, chopped   
15 oz can black beans, undrained 
14.5 oz can Mexican-style stewed tomatoes, undrained    
1/4 cup sour cream (optional) 
1 tablespoon fresh cilantro, chopped
chili spices

Heat oven to 350 degrees.  Pierce potatoes with a fork to allow
steam to escape.  Bake for 50-60 minutes.  Alternatively, microwave
potatoes uncovered on high for 8-10 minutes.

While potatoes are baking, heat oil in a 12-inch skillet over
medium-high heat.  Cook bell pepper in oil 3-5 minutes, stirring 
frequently.  Stir in beans and tomatoes.  Heat to boiling; reduce
heat to medium-low.  Cook, uncovered, for 8-10 minutes, stirring
occasionally, until hot.  

Split potatoes and mash slightly.  Top each potato with chili
mixture.  Top with sour cream (if desired) and cilantro.

Printable version: sweet-pots-chili.txt.