CHILLI STUFFED SWEET POTATOES

Ingredients

• 240 g Sweet potato
• 7 ml Vegetable broth, bouillon or consomme, low sodium
• 1/2 pcs Onion
• 1/2 pcs Yellow bell pepper,thinly sliced
• 1 1/2 clove Garlic clove, minced
• 8 g Chili powder (optional)
• 1 g Oregano, dried
• 2 g Cumin, ground
• 250 g Black beans, canned, drained, MRSJP
• 130 g Tomato paste
• 40 ml Water
• 3 g Coriander leaves, chopped

Method

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Poke a few fork holes in the sweet potatoes and place on the baking sheet. Bake for 45 to 50 minutes until cooked through.
2. While the potatoes cook, in a medium-sized pot over medium heat, add the vegetable broth. Add the onion and bell pepper and sauté for 5 to 7 minutes, or until cooked through. Add the garlic and cook for 1 minute more. Then add the chili powder, oregano and cumin. Stir to combine. Reduce the heat to low, and add the black beans, tomato paste and water and cook for 6 to 8 minutes.
3. Remove the sweet potatoes from the oven. Slice each one down the centre and stuff with the black bean chili. Top with cilantro.
4. Serve and enjoy!