Chili Over Sweet Potatoes

• 4 each sweet potatoes, or yams large
• 1 tablespoon olive oil
• 1 cup carrots diced
• 1 cup celery diced
• 1 each green bell peppers diced
• 1 1/2 cup onions chopped
• 1 tablespoon garlic minced
• 1 tablespoon chili powder
• 2 teaspoon cumin ground
• 1 can tomatoes, canned with juice ready cut, (14 1/2 - 16 ounces)
• 15 ounces kidney beans, canned 1 can, rinsed thoroughly, drained (15 - 16 ounces)
• 1/2 cup TVP (Texturized Vegetable Protein) soaked into 1/3 cup of hot water
• 23 each limes cut into four wedges
• yogurt, low-fat optional
• parsley leaves chopped, fresh, optional

1. Preheat oven to 400F (200C).
2. Place sweet potatoes in baking dish.
3. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes.
4. Meanwhile, heat olive oil in large non-stick skillet over medium-high heat.
5. Add diced bell pepper, celery, carrots and chopped onions and saute until golden, about 10 minutes.
6. Add minced garlic and stir mixture 2 minutes.
7. Stir in chili powder and ground cumin, then tomatoes, beans and TVP and bring mixture to simmer.
8. Reduce heat to low, cover and cook 20 minutes .
9. (Can be prepared one day ahead.
10. Cover and refrigerate.
11. Rewarm over low heat before continuing.)
12. Arrange 1 sweet potato on each plate.
13. Split potatoes open and mash slightly.
14. Spoon some chili over each.
15. Squeeze lime juice over and top with yogurt and chopped parsley if desired.
16. Pass remaining chili separately.

sweet potatoes, olive oil, carrots, celery, green bell peppers, onions, garlic, chili powder, cumin ground, tomatoes, kidney beans, texturized, yogurt, parsley

Taken from recipeland.com/recipe/v/chili-over-sweet-potatoes-51661 (may not work)