SWEET POTATO CHILI BAKE

Sweet Potato Chili Bake image

I'm a vegetarian and wanted to develop some dishes that are a little heartier than traditional vegetarian fare. I created this recipe, and even my 1-year-old loves it! -Jillian Tournoux, Massillon, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

2 cups cubed peeled sweet potato
1 medium sweet red pepper, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups vegetable broth
1 can (15 ounces) black beans, rinsed and drained
4-1/2 teaspoons brown sugar
3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 package (6-1/2 ounces) cornbread/muffin mix
1/2 cup shredded cheddar cheese
Optional toppings: sour cream, shredded cheddar cheese and chopped seeded jalapeno pepper

Steps:

In a Dutch oven, saute sweet potato and red pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until potatoes are tender., Meanwhile, preheat oven to 400°. Prepare cornbread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chili. , Cover and bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve with toppings of your choice.

Nutrition Facts : Calories 324 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1204mg sodium, Carbohydrate 47g carbohydrate (16g sugars, Fiber 6g fiber), Protein 10g protein.