Black Bean Chili-Topped Baked Sweet Potatoes

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Black Bean Chili-Topped Baked Sweet

Potatoes

 

4 large sweet potatoes, unpeeled, washed

well

1/2 cup diced onion, diced

1 1/2 teaspoons olive oil

1/2 cup diced

seeded green pepper

1/2 cup diced seeded Roma tomatoes

2 teaspoons minced

garlic

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon

salt

1/8 teaspoon freshly-ground black pepper

1 15 oz. can black beans,

rinsed, drained

1 8 oz. can tomato sauce

hot pepper sauce to

taste

 

Using a fork, pierce the skins of the sweet

potatoes in several places. Place an oven-proof rack on a cookie sheet and place

the sweet potatoes on the rack. Bake at 400 degrees for 60 to 75 minutes or

until the sweet potatoes feel soft when gently squeezed.

While the sweet

potatoes are baking, prepare the black bean chili. In a medium saucepan, saute

the onion in the olive oil for 3 minutes to soften. Add the green pepper and

saute an additional 3 to 4 minutes or until the vegetables are tender. Add the

tomatoes, garlic, and seasonings, and saute an additional 2 minutes.

Add the

black beans, tomato sauce, and season to taste with hot pepper sauce, stir well

to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings, to

taste. Remove the saucepan from the heat.

When the sweet potatoes are tender,

remove the cookie sheet from the oven and leave the sweet potatoes on the rack

to cool for 5 minutes. For each serving, place one sweet potato on a plate or in

a bowl, split it open, ladle some of the black bean chili over the top, and

serve.

Serves 4.

 

 

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