Black Bean Chili over Sweet Potatoes

Serves 4

4 sweet potatoes		Preheat oven to 400. Place 4 large sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes.
olive oil red bell peppers onions		Heat one tablespoon olive oil in large non-stick skillet over medium-high heat. Add 2 cups diced red bell pepper and one and a half cups of chopped onions. Saute until golden, about 10 minutes.
garlic		Add 1 tablespoon minced garlic and stir mixture 2 minutes.
1 Tbsp chili powder 2 tsp ground cumin 1 can black beans 1 can tomatoes		Stir in chili powder and ground cumin. Rinse 1 can (15-16 oz) black beans, and add to mixture. Add 1 can (14-16 oz) ready cut tomatoes with their juices. Bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
yellow crookneck squash jalapeno chile		Add 2 cups diced squash and 1 Tbsp minced seeded jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes.
4 lime wedges (yogurt) (parsley)		Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over chili. Top with plain non-fat yogurt and chopped fresh parsley if desired. Pass remaining chili separately.

Jill Hein