Chili Vegetables over Sweet Potatoes has just the right amount of heat with sweet that leaves your taste buds satisfied. If you have leftover chili it can be frozen. I like to freeze it using 1 cup ice cube trays.
Stove Top & Oven
Recipe serves: 4
Portion Size:
- 1 sweet poato
- 1/2 cup chili
Cook time: 40 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
chili powder
-
ground cumin
-
ground coriander
-
olive oil
Grocery
-
1 onion
-
1 garlic bulb
-
4 medium sweet potatoes
-
1 medium green pepper
-
1 can diced tomatoes 14.5 oz
-
1 can black beans 14.5 oz
-
1 bag frozen corn 12 oz
-
1 sour cream 8 oz
Let's prep!
4 medium sweet potatoes |
1 medium green pepper, chopped (1 cup) |
1 medium onion, chopped (1 cup) |
1 garlic clove, minced |
½ tablespoon chili powder |
1 teaspoon ground cumin |
½ teaspoon ground coriander |
¼ teaspoon salt |
⅛ teaspoon pepper |
1 ½ teaspoons olive oil |
1 can diced tomatoes 14.5 oz, undrained |
1 can black beans, rinsed and drained |
½ cup frozen corn |
½ cup sour cream |
- Gather all of the ingredients and measuring tools
- Scrub 4 sweet potatoes and pierce all over with a fork
- Mince 1 garlic clove then place in a small prep bowl; set aside.
- Dice 1 green pepper then place in a prep bowl
- Dice 1 onion and add to the peppers
- Measure spices into a small prep bowl:
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Measure 1/2 cup of frozen corn and set aside.
Let's cook!
- Preheat oven to 400° F
- Complete prep from prep tab above.
- Place tin foil on rack in the oven then add potatoes. Bake 35 – 40 minutes or until fork tender turning once after 20 minutes.
- I like to add tin foil under the wire rack and place the potatoes right on the rack. This will make a little mess on the rack.
- In a large nonstick skillet heat 1.5 teaspoons of olive oil then sauté green peppers, onions and spices for 10 minutes.
- Stir in the garlic clove for 1 minute then add the tomatoes and beans; bring to a boil.
- Reduce heat to med-low then simmer uncovered, for 20 min.
- Stir in corn and simmer for 5 more minutes.
- Cut sweet potatoes in half and distribute chili vegetables evenly.
- Add sour cream to the top if desired.
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 2
Side Options
Side Salad
Toppings:
- Avocado
- Shredded cheese
- Sliced green onions
- Cilantro or flat leaf parsley
