Monday, April 11, 2011

Sweet Potato Chili Bake

Sweet Potato Chili Bake
(recipe found in Taste of Home Simple and Delicious)

2 cups cubed peeled sweet potato
1 medium sweet red pepper, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups vegetable broth
1 can (15 ounces) black beans, rinsed and drained
4 1/2 teaspoon brown sugar
3 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 package (6 1/2 ounces) corn bread/muffin mix
1/2 cup shredded cheddar cheese
optional toppings - sour cream, shredded cheddar cheese and chopped seeded jalapeno pepper

In an ovenproof dutch oven, saute sweet potato and red pepper in 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 tablespoonsfuls over chili. Cover and bake at 400 for 18-20 minutes or until toothpick inserted near the center comes out clean. Serve with toppings of your choice.

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