Sweet Potatoes Topped with Black Bean Chili

Yield: 4 servings

I like to double the recipe for the chili so I have leftovers for lunch. Like most chilis, it’s even better the next day.

Ingredients:

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 2 red bell peppers, diced
• 1 medium onion, chopped
• 3 teaspoons minced garlic
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 15-ounce can diced tomatoes
• 1 15-ounce can black beans, rinsed and drained
• ¼ bunch cilantro, roughly chopped
• Hot sauce to taste
• Optional garnish: fresh limes, Greek yogurt, grated cheese, chopped green onions

Preparation:

1. Heat oven to 400. Pierce potatoes with a fork and place on a baking sheet. Bake until fork tender, about 45 minutes to 1 hour, depending on size. Set aside.
2. Heat oil in a medium saucepan over medium-low heat. Sauté bell pepper and onion (add some salt and pepper) until soft, about 10 minutes. Add garlic, chili powder and cumin and sauté for another minute.
3. Add the tomatoes with their juices and the black beans to the pot. Bring the mixture to a simmer. Reduce heat to low and cover. Cook for about 20 minutes. Add the cilantro and hot sauce (I used about 1 teaspoon) – stir to combine. Add more salt, pepper, or hot sauce to taste.
4. To plate, cut each sweet potato in half and spoon some chili on top. Garnish with fresh limes, a dollop of Greek yogurt, shredded cheese and/or chopped green onions.

Adapted from The Bon Appétit Cookbook