Vegetarian Chili in Sweet Potato Boats

Course : Vegetables
Serves: 6
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6 large Sweet potatoes
1 tablespoons Olive oil
2 large Sweet green peppers, diced
2 large Onions, chopped
2 cloves Garlic, minced
1 tablespoons Chili powder
2 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Salt
1 teaspoon Pepper
28 ounces Canned tomatoes, chopped
14 ounces Canned black beans, drained and rinsed
1 Cup Corn nibblets
1/4 Cup Fresh coriander, chopped, or parsley
1/3 Cup Plain yogurt
1 bunch Fresh coriander leaves
1 medium Lime wedges

Preparation / 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, 1/2 ts salt and 1/4 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.

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