Chili-Topped Sweet Potatoes

from Romancing the Stove
adapted from A Year in the Kitchen

4 sweet potatoes, scrubbed
1 red onion, diced
3 garlic cloves, minced
1 red pepper, diced
Salt and pepper
1 15 oz. can diced tomatoes (with green chilis, lime, cilantro, etc. if preferred)
1 heaping tsp. chili powder
1 heaping tsp. cumin
1/2 heaping tsp. coriander
1/2 heaping tsp. smoked paprika
1/8 – 1/4 chipotle powder (or 1 chipotle pepper diced)
Sprinkle of cayenne powder
1 can dark red kidney beans, drained
1/4 cup minced cilantro
1/4 cup shredded cheese (I used pepper jack)

Preheat oven to 400 degrees F.  Pierce potatoes with a fork all over and place directly on oven rack.  Bake for 45 minutes to an hour, depending on the size.

Heat a pot over medium heat, add 1 TBS olive oil.  Add onion and red pepper, season with salt and pepper, and saute until softened, about 5-7 minutes.  Add garlic, and saute for 1 minute until fragrant.  Add tomatoes, spices, cilantro, and kidney beans.  Bring to a simmer, stir and cook for about 20 minutes.  Taste, adjust seasonings.  Cut potatoes in half, plate, and top with chili, a sprinkle of cilantro, and cheese.  Enjoy!

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