This recipe comes from "The Bon Appétit Cookbook"... a cookbook that contains more than 1200 delicious recipes.
It was very reasonably priced on Amazon and would make a wonderful gift for anyone who likes to cook.
4 large SWEET POTATOES
1 Tbsp. OLIVE OIL
2 c. RED BELL PEPPER, diced
1 1/2 c. ONION, chopped
3 GARLIC CLOVES, minced
1 Tbsp. CHILI POWDER
2 tsp. ground CUMIN
1 14.5 ounce can DICED TOMATOES IN JUICE
1 16 ounce can BLACK BEANS, rinsed thoroughly and drained (I used a few more)
2 c. YELLOW CROOKNECK SQUASH, diced
1 Tbsp. JALAPENO PEPPER, seeded and minced
4 LIME WEDGES
SOUR CREAM (the recipe called for nonfat yogurt but I prefer sour cream)
Preheat oven to 400 degrees. Place sweet potatoes in baking dish.
Pierce potatoes with fork and bake until tender, about 1 hour and 15 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-low heat.
Add bell peppers and onions; sauté until golden, about 10 minutes.
Add garlic and stir 2 minutes.
Stir in chili powder and cumin, then tomatoes with juice and beans; bring mixture to simmer.
Reduce heat to low, cover, and cook 20 minutes.
Mix squash and jalapenos into chili; cover and cook until the squash is crisp-tender, about 6 minutes.
Arrange 1 sweet potato on each of 4 plates. Split potatoes open and mash flesh slightly.
Spoon some chili into center of each.
Squeeze lime juice over.
Top with yogurt or sour cream and chopped cilantro.
If desired, pass remaining chili separately.