Vegetarian chili in sweet potato boats

6 Servings

Ingredients

Quantity Ingredient
6 larges Sweet potatoes
1 tablespoon Olive oil
2 Sweet green peppers, diced
2 Onions, chopped
2 Garlic cloves, minced
1 tablespoon Chili powder
2 teaspoons Ground cumin
1 teaspoon Ground coriander
Salt
Pepper
28 ounces Canned tomatoes, chopped
14 ounces Canned black beans, drained and rinsed
1 cup Corn nibblets
¼ cup Fresh coriander, chopped, or parsley
⅓ cup Plain yogurt
Fresh coriander leaves
Lime wedges

Directions

Place sweet potatoes on baking sheet; pierce all over with fork. Bake in 400F 200C oven for about 1 hour and 25 minutes or until tender.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook green peppers, onions, garlic, chili powder, cumin, coriander, ½ ts salt and ¼ ts pepper, stirring, for 10 minutes. Stir in tomatoes and black beans; bring to boil. Reduce heat and simmer, covered, for 20 minutes. Stir in corn and 2 tb of the chopped coriander, cook, uncovered, for 5 minutes.

Place sweet potatoes on plates; slit lengthwise through middle and mash inside slightly with fork. Season with salt and pepper to taste.

Using back of spoon, make hollows in sweet potatoes and spoon in chili mixture. Top with spoonful of yogurt and sprinkle with remaining chopped coriander. Garnish with coriander leaves and lime.

Source: Canadian Living magazine [Mar 95] cover story [-=PAM=-] PA_Meadows@...

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