Sweet Potato Chili Bake

• 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) cornbread/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 sweet potato and red pepper in oil until crisp-tender. Add 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 400u0b0. Prepare cornbread 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.

sweet red pepper, olive oil, garlic, tomatoes, vegetable broth, black beans, brown sugar, chili powder, salt, pepper, mix, cheddar cheese, toppings

Taken from www.tasteofhome.com/recipes/sweet-potato-chili-bake/ (may not work)