4 lg Sweet Potatoes 1 tablespoon Olive oil 2 cup Diced Red Bell Pepper 1 1/2 cup Chopped onions 1 tablespoon Minced garlic 1 tablespoon Chili powder 2 teaspoon Ground cumin 1 can (14 1/2 to 16-oz) Ready cut Toamtoes with juices 1 can (15 to 16-oz) Black beans Rinsed thoroughly -- drained 2 cup Diced yellow crookneckSquash 1 tablespoon Minced seeded jalapeno chili 4 Lime wedges Plain non-fat yogurt (option Chopped fresh parsley(option Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes. Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add diced bell pepper and cho pped onions and saute until golden, about 10 minutes. Add minced garlic and sti r mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and b eans and bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes . (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat b efore continuing.) Add diced squash and minced jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes. Arrange 1 sweet potato on e ach plate. Split potatoes open and mash slightly. Spoon some chili over each. S queeze lime juice over and top with yogurt (* sour cream?) and chopped parsley if desired. Pass remaining chili separately.
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