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Vegetarian Chili In Sweet Potato Boats

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      Title: VEGETARIAN CHILI IN SWEET POTATO BOATS
 Categories: Vegetables, Chili, Main dish, Vegetarian
      Yield: 6 Servings
 
      6 lg Sweet potatoes
      1 tb Olive oil
      2    Sweet green peppers, diced
      2    Onions, chopped
      2    Garlic cloves, minced
      1 tb Chili powder
      2 ts Ground cumin
      1 ts Ground coriander
           Salt
           Pepper
     28 oz Canned tomatoes, chopped
     14 oz Canned black beans,
           -drained and rinsed
      1 c  Corn nibblets
    1/4 c  Fresh coriander, chopped,
           -or parsley
    1/3 c  Plain yogurt
           Fresh coriander leaves
           Lime wedges
 
  Place sweet potatoes on baking sheet; pierce all over with fork. Bake
  in 400F 200C oven for about 1 hour and
       25    minutes or until tender.
  
  Meanwhile, in large nonstick skillet, heat oil over medium heat; cook
  green peppers, onions, garlic, chili powder, cumin, coriander, 1/2 ts
  salt and 1/4 ts pepper, stirring, for 10 minutes. Stir in tomatoes
  and black beans; bring to boil. Reduce heat and simmer, covered, for
  20 minutes. Stir in corn and 2 tb of the chopped coriander, cook,
  uncovered, for 5 minutes.
  
  Place sweet potatoes on plates; slit lengthwise through middle and
  mash inside slightly with fork. Season with salt and pepper to taste.
  Using back of spoon, make hollows in sweet potatoes and spoon in
  chili mixture. Top with spoonful of yogurt and sprinkle with
  remaining chopped coriander. Garnish with coriander leaves and lime.
  Source: Canadian Living magazine [Mar 95] cover story
  
     [-=PAM=-]   PA_Meadows@msn.com
 
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