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Sweet Potatoes with Spicy Black Bean Chili

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Sweet Potatoes with Spicy Black Bean Chili
  • Prep 10 min
  • Total 1 hr 25 min
  • Servings 4
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How sweet it is to have something so hearty taste so good!
Updated May 17, 2005

Ingredients

  • 4 medium sweet potatoes
  • 2 teaspoons vegetable oil
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1 can (15 ounces) black beans with cumin and chili spices, undrained
  • 1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
  • 1/4 cup sour cream
  • 1 tablespoon chopped fresh cilantro

Steps

  • 1
    Heat oven to 350°F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.
  • 2
    While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.
  • 3
    Split potatoes and mash slightly. Top each potato with chili. Top with sour cream and cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones.
  • tip 2
    When time is short, pierce the sweet potatoes and microwave them uncovered on High 8 to 10 minutes or until tender.

Nutrition

320 Calories, 6 g Total Fat, 13 g Protein, 65 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
55
Total Fat
6 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
710 mg
Potassium
1170 mg
Total Carbohydrate
65 g
Dietary Fiber
11 g
Protein
13 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
48%
48%
Calcium
14%
14%
Iron
20%
20%
Exchanges:
4 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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