Chili-Topped Sweet Potatoes

• 8 medium sweet potatoes
• 2 medium green peppers, chopped
• 2 medium onions, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/4 cup minced fresh parsley

1. Scrub sweet potatoes and pierce with a fork. Bake at 400u0b0 for 35-40 minutes or until tender.
2. Meanwhile, in a
3. coated with cooking spray, cook the green peppers, onions, chili powder, cumin, coriander, salt and pepper in oil for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in corn and parsley; simmer 5 minutes longer.
4. Cut sweet potatoes in half; top with chili.

sweet potatoes, green peppers, onions, chili powder, ground cumin, ground coriander, salt, pepper, olive oil, garlic, tomatoes, black beans, frozen corn, fresh parsley

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