Chili-topped Sweet Potatoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

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

Recipe

• 1 pierce potatoes with a fork and bake at 400 for 35-40 minutes, or until tender.
• 2 meanwhile, cook peppers, onions, garlic, chili powder, cumin, coriander, salt, and pepper in olive oil for 10 minutes.
• 3 stir in the tomatoes and beans and bring to a boil.
• 4 reduce heat; simmer, uncovered, for 20 minutes.
• 5 stir in corn and parsley and simmer 5 minutes longer.
• 6 cut sweet potatoes in half, top with chili, and sprinkle with cheese.