Chili-Topped Sweet Potatoes

"Here’s a spicy, fun vegetarian entrée. The chunky chili would be good over baked white potatoes too, or maybe brown rice or cornbread. Lots of variation possibilities! From Light & Tasty’s Feb/March 2006 issue. I have not made this yet, but it sure looks good."
 
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Ready In:
55mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Pierce potatoes with a fork and bake at 400 for 35-40 minutes, or until tender.
  • Meanwhile, cook peppers, onions, garlic, chili powder, cumin, coriander, salt, and pepper in olive oil for 10 minutes.
  • Stir in the tomatoes and beans and bring to a boil.
  • Reduce heat; simmer, uncovered, for 20 minutes.
  • Stir in corn and parsley and simmer 5 minutes longer.
  • Cut sweet potatoes in half, top with chili, and sprinkle with cheese.

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RECIPE SUBMITTED BY

My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ! I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.
 
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