Black Bean Chili Over Sweet Potatoes
Submitted by catemmie
Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.
YIELD
4 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsBaked sweet potatoes are good. Baked sweet potatoes buried under a pile of smoky, spicy black bean chili? Now we’re talking.
While the sweet potatoes roast until they’re soft and caramelized inside, you build a chunky vegetable chili on the stovetop. Bell peppers and onions get golden, then garlic, chili powder, and cumin hit the pan. Tomatoes and black beans simmer down into a thick sauce before diced summer squash and minced jalapeño go in at the end for freshness and crunch.
Split those sweet potatoes open, mash them slightly, and ladle the chili right on top. A squeeze of lime and a cool dollop of yogurt finish it off.
Pro Tips
- Make the chili a day ahead. It reheats beautifully and the flavors only get deeper overnight.
- Pierce the sweet potatoes well before baking. A few deep fork pricks prevent them from bursting in the oven.
- Keep the squash crisp-tender. Six minutes is all it needs. Overcooked squash turns mushy and waterlogged.
- Swap the yogurt for sour cream if you prefer a richer finish. Both work.
Ingredients
Directions
Preheat oven to 400.
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 sauté 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.
Comments
