Vegetarian Chili-Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes

• 2 Tbsp extra virgin olive oil

• 1 ½ cup chopped yellow onions

• 1 cup chopped red bell peppers

• 2 Tbsp minced garlic

• 2 serrano peppers, stemmed, seeded, and minced, depending upon taste

• 1 medium zucchini, stem ends trimmed and cut into small dice

• 2 cup frozen corn kernels (about 3 ears)

• 1 ½ pound portobello mushrooms (about 5 large), stemmed, wiped clean and cubed

• 2 Tbsp chili powder

• 1 Tbsp ground cumin

• 1 ¼ tsp salt

• ¼ tsp cayenne

• 4 large tomatoes, peeled, seeded and chopped

• 3 cup canned black beans beans, rinsed and drained

• 1 (15-oz) can tomato sauce

• 1 cup vegetable stock, or water

• ¼ cup chopped fresh cilantro leaves

Instructions

1. Preheat oven to 400 degrees F.

2. Poke holes in sweet potatoes with a fork then place on foil-lined baking sheet. Roast potatoes in the oven for 40-50 minutes or until you can poke a fork or knife into the middle of the potato.While the sweet potatoes are roasting, prepare the chili.

3. In a large, heavy pot, heat the oil over medium-high heat.

4. Add onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.

5. Add zucchini, corn, and mushrooms, and cook, stirring, until soft and vegetables give off their liquid and start to brown around the edges, about 6 minutes.

6. Add chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and stir well.

7. Add beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

8. Remove from the heat.

9. Once sweet potatoes are done, split them open. Place about 1/3-1/2 cup of chili in each potato.

10. Top with cilantro and enjoy!