This Southwest inspired vegetarian dish is simple and satisfying (and healthy, too). If you want to go the more conventional route, you can serve the chili in taco shells.
Black Bean Chili Over Roasted Sweet Potatoes
4 roasted sweet potatoes (roast sweet potatoes at 400 degrees until tender)
14.5 ounces canned black beans, drained
14.5 ounces canned tomatoes with hot peppers (or salsa, or use regular diced tomatoes and season with salsa or serve salsa on the side, depending on your family’s tolerance for spiciness)
1 Tbl. ground cumin
1/4 cup chopped salad olives (optional)
other optional items: chopped bell pepper, onions, garlic, zucchini, sauteed in olive oil until tender
Greek yogurt or sour cream, for a garnish
cilantro, chopped scallions, for a garnish
lime wedges, for squeezing on top
If you want to go the extra mile, saute chopped onions, garlic, pepper, and zucchini (or any of the foregoing) in olive oil until tender.To this, add the beans, tomatoes, cumin and olives.
Otherwise, if you are going the lazy route, just dump the beans and spicy tomatoes into a pan with the cumin and olives.
Heat everything up and adjust seasoning to taste. Serve over the sweet potatoes, split in half. Top with Greek yogurt or sour cream, plus chopped scallion or cilantro. Serve with wedges of lime.
Salad with corn, tomato and avocado with lime dressing makes a nice side dish.
If you are serving the chili in tacos instead of sweet potatoes, you can serve salsa and guacamole as garnishes.