I’m a vegetarian and wanted to develop dishes that are a little heartier than traditional vegetarian fare. This one’s great!
—JILLIAN TOURNOUX MASSILLON, OH
PREP: 30 MIN. • BAKE: 20 MIN. • MAKES: 7 SERVINGS
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
1. In a Dutch oven, saute the sweet potato and red pepper in oil until crisp-tender. Add the garlic; cook 1 minute longer. Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until potatoes are tender.
2. Meanwhile, preheat oven to 400°. Prepare corn bread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chili.
3. Cover and bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve with toppings of your choice.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.