Recipe - Vegetarian Chili Con Carne

6 lg Sweet potatoes
1 tablespoon Olive oil
2 Sweet green peppers, minced
2 Onions, chopped
2 Garlic cloves, minced
1 tablespoon Chili powder
2 teaspoon Ground cumin
1 teaspoon Ground coriander
Salt
Pepper
28 ounce Canned tomatoes, chopped
14 ounce Canned black beans,
drained and rinsed
1 cup Corn nibblets
One fourth cup Fresh coriander, chopped,
or parsley
1/3 cup 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, One half teaspoon salt and
One fourth teaspoon 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 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini