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BLACK BEAN AND SUMMER VEGETABLE CHILI




Source of Recipe


the web


List of Ingredients




4 large sweet potatoes, scrubbed, halved lengthwise

1 tablespoon olive oil

1 cup chopped onions

1/2 green bell pepper, stem and seeds removed, diced

2 carrots, diced

1 tablespoon finely chopped garlic

1 tablespoon chili powder

1 teaspoon ground cumin

1 (14-ounce) can whole or diced tomatoes with juice

1/2 cup water

1 (19-ounce) can black beans, rinsed and drained

1/4 teaspoon dried oregano

Salt

1 cup cherry tomatoes, trimmed, halved if large

1 small yellow summer squash, trimmed and diced

1 small zucchini, trimmed and diced

1 1/2 teaspoons chopped chipotle chiles or 1 tablespoon minced seeded jalape─no chile or to taste (see note)

1 (8-ounce) container plain yogurt

1 cup coarsely chopped cilantro leaves and tender stems, divided

Recipe



Preheat oven to 400 degrees. Place potatoes, cut side down, on nonstick baking sheet. Bake until tender, about 30 minutes.

Meanwhile, heat olive oil in large nonstick skillet over medium heat. Add onions, green pepper and carrots; cook, stirring, until vegetables are golden, about 10 minutes. Add garlic; cook, stirring, 2 minutes longer. Stir in chili powder and cumin until blended. Add tomatoes, water, black beans and oregano; heat to a simmer. Reduce heat and cook, covered, over low heat 20 minutes. Add salt to taste.

Just before serving, add cherry tomatoes, yellow squash, zucchini and chipotle chiles. Cover; simmer until vegetables are crisp-tender, about 5 minutes.

Arrange sweet potatoes on individual serving plates, cut side up; mash pulp slightly. Spoon chili into center. Top with yogurt and a sprinkling of chopped cilantro.