Meatless Monday: Sweet Potato Chili Bake
Almost every recipe has some sort of story behind it, many filled with pleasant memories. I’m afraid that’s not exactly the case with this one.
Once upon a time, there was a girl that burned the **bleep** out of her arm while making this Sweet Potato Chili Bake. Although she needed TWO hands to put the heavy pan into the oven, for an unknown reason, when it came time to remove the piping hot dish from the oven, she believed she was strong enough to only use ONE hand.
In a move very similar to the Pigs in a Blanket Incident of ’04, her body contorted into some weird position as she tried to avoid dropping the entire thing on the floor, and in the process, the handle seared her inner forearm.
She considered taking a photo to show you, but that would be gross, and well, unappetizing. And it would really be a shame if you lost your appetite because this recipe is too good to waste. So please forget all about that grotesque burn and make this.
Sweet Potato Chili Bake
Serves 6-7. From Taste of Home.
2 cups cubed peeled sweet potato
1 medium sweet red pepper, chopped
1 Tbsp olive oil
1 garlic clove, minced
1 can (28 oz) diced tomatoes, undrained
2 cups vegetable broth
1 can (15 oz) black beans, rinsed and drained
4 1/2 tsp brown sugar
3 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 pkg (6 1/2 oz) corn muffin mix
1/2 cup shredded cheddar cheese
Optional toppings: sour cream, shredded cheddar cheese, green onions, chopped seeded jalapeno pepper
In an ovenproof Dutch oven, saute sweet potato and red pepper in olive oil until crisp tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
Meanwhile, prepare the corn bread batter according to package directions; stir in cheese. Drop by tablespoons over chili.
Cover and bake at 400 for 18-20 minutes or until a toothpick inserted near the center comes out clean. Remove from oven using 2 hands, protected by 2 oven mitts.
Serve with toppings of your choice.