*  Exported from  MasterCook  *

                   Black Bean Chili over Sweet Potatoes

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Potato
                Bean                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lg            Sweet potatoes
   1      tb            Olive oil
   2      c             Red bell pepper -- diced
   1 1/2  c             Onions -- chopped
   1      tb            Garlic -- minced
   1      tb            Chili powder
   2      ts            Ground cumin
  14 1/2  oz            Can diced tomatoes with juice
  15      oz            Can black beans -- drained,
                        -rinsed thoroughly
   2      c             Yellow crookneck squash -- diced
   1      tb            Jalapeno -- seeded & minced
   4                    Lime wedges
                        Plain non-fat yogurt (optional)
                        Fresh parsley -- chopped (optional)

Preheat oven to 400 F. Place sweet potatoes in baking dish. Pierce
potatoes with fork and bake until tender, about 1 hour 15 minutes.
Meanwhile, heat olive oil in large non-stick skillet over medium-high
heat. Add diced bell pepper and chopped onions and saute until
golden, about 10 minutes. Add minced garlic and stir mixture
2 minutes. Stir in chili powder and ground cumin, then tomatoes and
beans and bring mixture to simmer. Reduce heat to low, cover and cook
20 minutes. (Can be prepared one day ahead. Cover and refrigerate.
Rewarm over low heat before continuing.) Add diced squash and minced
jalapeno chili; cover chili and cook until squash is crisp-tender,
about 6 minutes. Arrange 1 sweet potato on each plate. Split potatoes
open and mash slightly. Spoon some chili over each. Squeeze lime
juice over and top with yogurt (* sour cream?) and chopped parsley if
desired. Pass remaining chili separately.


                   - - - - - - - - - - - - - - - - - -