Sweet Potatoes Topped with Vegetarian Black Bean Chili (Bon Appetit)
4 L sweet potatoes
1 T olive oil
2 C diced red bell pepper
1 1/2 c chopped onion
3 garlic cloves, minced
1 T chili powder
2 t ground cumin
1 (14.5 oz) can diced tomatoes in juice
1 (15 oz) can black beans, rinsed and drained
2 c diced yellow crookneck squash
1 T minced seeded jalapeno chile
4 lime wedges
plain nonfat yogurt
chopped fresh cilantro
Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake about 1 hour, 15 minutes.
2) Meanwhile, heat oil in L skillet over med-lo heat. Add pepper and onion; saute until golden, about 10 minutes. Add garlic and stir 2 minutes. Stir in chili powder and cumin, then tomatoes with juice and beans; bring mix to simmer. Reduce heat to low, cover, and cook 20 minutes. Mix squash and jalapenos into chili; cover and cook until squash is crisp-tender, about 6 minutes.
3) Arrange 1 sweet potato on each plate. Split potatoes open; mash flesh slightly. Spoon some chili into center of each. Squeeze lime juice over. Top with yogurt and chopped cilantro, if desired. Pass remaining chili separately.