CHILI-TOPPED SWEET POTATOES

Chili-Topped Sweet Potatoes image

After creating a thick and chunky chili recipe, I realized it would make a fun topping for sweet potatoes. The comforting dish is a great way to warm up cold nights. -Jill Nerbas of St. Albert, Alberta

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

8 medium sweet potatoes
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup minced fresh parsley

Steps:

Scrub sweet potatoes and pierce with a fork. Bake at 400° for 35-40 minutes or until tender. , Meanwhile, in a large nonstick skillet coated with cooking spray, cook the green peppers, onions, chili powder, cumin, coriander, salt and pepper in oil for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in corn and parsley; simmer 5 minutes longer. , Cut sweet potatoes in half; top with chili.

Nutrition Facts : Calories 233 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 400mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 10g fiber), Protein 7g protein. Diabetic Exchanges