Recipe: Vegetarian Chili in Sweet Potato Boats (using black beans and corn)

VEGETARIAN CHILI IN SWEET POTATO BOATS

6 large sweet potatoes
1 tbsp olive oil
2 green bell peppers, diced
2 onions, chopped
2 garlic cloves, minced
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
Salt and pepper (to taste)
1 (28 oz) can tomatoes, chopped
1 (14 oz) can black beans, drained and rinsed
1 cup corn
1/4 cup fresh coriander, chopped (or parsley), divided use
FOR SERVING:
1/3 cup plain yogurt
Fresh coriander leaves
Lime wedges

Place sweet potatoes on baking sheet; pierce all over with fork.

Bake in 400 degree F 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 tsp salt and 1/4 tsp 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 tablespoons 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.

Makes 6 servings
Source: Canadian Living magazine, March 1995