Sweet Potato Chili Bake

• Prep: 30 min. Bake: 20 min.
• Yield: 7 Servings

30 20 50

Ingredients

• 2 cups cubed peeled sweet potato
• 1 medium sweet red pepper, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 can (15 ounces) black beans, rinsed and drained
• 4-1/2 teaspoons brown sugar
• 3 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (6-1/2 ounces) corn bread/muffin mix
• 1/2 cup shredded cheddar cheese
• Optional toppings: sour cream, shredded cheddar cheese and chopped seeded jalapeno pepper

Directions

• In an ovenproof Dutch oven, saute sweet potato and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
• Meanwhile, prepare corn bread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chili.
• Cover and bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Serve with toppings of your choice. Yield: 7 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 cup (calculated without optional toppings) equals 324 calories, 11 g fat (5 g saturated fat), 54 mg cholesterol, 1,204 mg sodium, 47 g carbohydrate, 6 g fiber, 10 g protein.