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Black Bean Chili over Sweet Potatoes

Black Bean Chili over Sweet Potatoes
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 1:15 h
  • Ready In : 1:15 h


4 large sweet potatoes

2 cups diced red bell peppers

1 large onion, chopped

1 tablespoon minced garlic

1 tablespoon chili powder

2 teaspoons ground cumin

1 (14 1/2 ounce) can diced tomatoes with juice

1 (14 1/2 ounce) can black beans, rinsed and drained

2 cups yellow squash, diced

1 tablespoon jalapeno, seeded and minced

1 lime


1. Preheat the oven to 400 degrees. Pierce sweet potatoes with a fork and place on a baking sheet. Bake about 1 hour and 15 minutes, or until tender.

2. Saute bell pepper and onions in a small amount of broth or water over medium heat until soft and golden, about 10 minutes. Add garlic and cook for 2 minutes more. Stir in spices, tomatoes, and beans and bring to boil. Reduce heat, cover, and simmer for 20 minutes.

3. Add squash and jalapeno. Cook, covered, about 6 minutes or until squash is crisp-tender. Place one peeled, slightly mashed sweet potato on each plate. Top with chili and drizzle with freshly squeezed lime juice, if desired.

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