Baked Sweet Potatoes with Vegan Chili
Another favorite from Forks Over Knives, this recipe requires very little prep and clean up. So it is perfect for those nights when you want to whip up something simple, delicious and comforting!
4 to 5 medium sweet potatoes
1 cup chopped onion
¾ cup chopped red bell pepper
1 tablespoon chili powder
1½ teaspoon ground cumin
¾ teaspoon fine sea salt
3 cloves garlic, minced
1 (15-ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
1 cup fresh or frozen corn
Chopped avocado (optional)
Bottled hot pepper sauce (optional)
1. Preheat oven to 400°F. Line a shallow baking pan or cookie sheet with parchment paper. Place sweet potatoes in prepared pan. Bake 40 to 60 minutes or until tender.
2. Meanwhile, in a large saucepan combine onion, ½ cup water, the bell pepper, 1½ teaspoons chili powder, 1 teaspoon cumin, and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.
3. Add ½ cup water and the garlic; cook 2 minutes more. Stir in garbanzo beans, corn, and the remaining 1½ teaspoons chili powder and ½ teaspoon cumin. Cook and stir until slightly thickened.
4. To serve, spoon chickpea mixture over sweet potatoes. If desired, top with avocado, hot pepper sauce, and/or additional chili powder.