Chili-Topped Sweet Potatoes

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“Here’s a spicy, fun vegetarian entrée. The chunky chili would be good over baked white potatoes too, or maybe brown rice or cornbread. Lots of variation possibilities! From Light & Tasty’s Feb/March 2006 issue. I have not made this yet, but it sure looks good.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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