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Print this Recipe    Sweet Pots Chili

Sweet Potatoes w/Black Bean Chili

4 medium sweet potatoes
2 tablespoons vegetable oil
1 small green pepper, chopped
15 oz can black beans, undrained
14.5 oz can Mexican-style stewed tomatoes, undrained
1/4 cup sour cream (optional)
1 tablespoon fresh cilantro, chopped
chili spices

Heat oven to 350 degrees. Pierce potatoes with a fork to allow
steam to escape. Bake for 50-60 minutes. Alternatively, microwave
potatoes uncovered on high for 8-10 minutes.

While potatoes are baking, heat oil in a 12-inch skillet over
medium-high heat. Cook bell pepper in oil 3-5 minutes, stirring
frequently. Stir in beans and tomatoes. Heat to boiling; reduce
heat to medium-low. Cook, uncovered, for 8-10 minutes, stirring
occasionally, until hot.

Split potatoes and mash slightly. Top each potato with chili
mixture. Top with sour cream (if desired) and cilantro.

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