Sweet Potato Chili Bake Serves 6-7. Ingredients: 2 cups cubed peeled sweet potato 1 medium sweet red pepper, chopped 1 Tbsp olive oil 1 garlic clove, minced 1 can (28 oz) diced tomatoes, undrained 2 cups vegetable broth 1 can (15 oz) black beans, rinsed and drained 4 1/2 tsp brown sugar 3 tsp chili powder 1 tsp salt 1/2 tsp pepper 1 pkg (6 1/2 oz) corn muffin mix 1/2 cup shredded cheddar cheese Optional toppings: sour cream, shredded cheddar cheese, green onions, chopped seeded jalapeno pepper Directions: In an ovenproof Dutch oven, saute sweet potato and red pepper in olive oil until crisp tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. Meanwhile, prepare the corn bread batter according to package directions; stir in cheese. Drop by tablespoons over chili. Cover and bake at 400 for 18-20 minutes or until a toothpick inserted near the center comes out clean. Remove from oven using 2 hands, protected by 2 oven mitts. Serve with toppings of your choice.
Posted on: Sun, 07 Dec 2014 11:37:20 +0000
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