Chili-topped Sweet Potatoes
Why I Love This Recipe
Here's one super-easy recipe that can be adapted for vegetarians and vegans, as well as the rest of us. I found the idea on the internet, but adapted it to my own tastes.
Bake one large sweet potato for each person (just wash, rub outside with butter, poke several times with fork before baking on cookie sheet in oven until you can stick a knife in easily).
While potatos are cooking, prepare black bean chili. You can use the kind that comes in a can (for the EASIEST way) or make your own.
Ingredients You'll Need
1 can of black beans, rinsed and drained
1/2 cup onion (diced)
a little olive oil
1/2 cup deseeded and diced green bell pepper (capsicum)
1/2 cup tomatoes, diced
2 cloves garlic put through a garlic press
1/2 tsp chili powder
1/2 tsp ground cumin
14 tsp salt
1/8 tsp black pepper
1 8 oz can of tomato sauce
Your favorite hot sauce (to taste).
I sauted the onion in the olive oil for 3 minutes, added the green pepper and sauted another 4-5 minutes (or until tender), added the tomato, garlic and seasonings and sauted for 2 more minutes. Then I put in the black beans, tomato sauce, can of chili and seasoned it with hot sauce.
Stir well to combine and simmer for 10 minutes. Taste and adjust seasonings to your liking. I've also made this recipe with ready-made vegetarian black bean chili because I found some at my corner store that is already canned and has a good seasoning.
For each serving, split a sweet potato and ladle the chili on top.
It's so easy and good. If you have a salad on the side (even salad in a bag), it's incredibly filling and tasty.