Black Bean Chili Over Sweet Potatoes

Directions

1. Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake till tender, about 1 hour 15 min. Meanwhile, heat extra virgin olive oil in large non-stick skillet over medium-high heat. Add in diced bell pepper and minced onions and saute/fry till golden brown, about 10 min. Add in chopped garlic and stir mix 2 min. Stir in chili pwdr and grnd cumin, then tomatoes and beans and bring mix to simmer. Reduce heat to low, cover and cook 20 min. (Can be prepared one day ahead. Cover and chill. Rewarm over low heat before continuing.) Add in diced squash and chopped jalapeno chili; cover chili and cook till squash is crisp-tender, about 6 min. Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over and top with yogurt (* lowfat sour cream) and minced parsley if you like. Pass remaining chili separately.