Sweet Potato Stuffed with Black Bean Chili

Print_Chili

  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
  • 6 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • ½ tsp cayenne pepper
  • 3 15- to 16-ounce cans black beans, drained
  • 1 16-ounce can tomato sauce
  • 4 baked sweet potatoes
  • Chopped fresh cilantro
  • Grated Monterey Jack cheese
  • Chopped green onions
  • Sour cream

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Ladle chili into split potato. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

forkspoon

 

Advertisements

About prhscience

A Science Educator and her students.
This entry was posted in Main dish, Recipes and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s