Ingredients
2 cups cubed peeled sweet potato1 medium sweet red pepper, chopped1 tablespoon olive oil1 garlic clove, minced1 can (28 ounces) diced tomatoes, undrained2 cups vegetable broth1 can (15 ounces) black beans, rinsed and drained4-1/2 teaspoons brown sugar3 teaspoons chili powder1 teaspoon salt1/2 teaspoon pepper1 package (6-1/2 ounces) cornbread/muffin mix1/2 cup shredded cheddar cheeseOptional toppings: sour cream, shredded cheddar cheese and chopped seeded jalapeno pepper
Preparation
In a Dutch oven, saute sweet potato and red pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until potatoes are tender.
Meanwhile, preheat oven to 400°. Prepare cornbread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chili.
Cover and bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve with toppings of your choice.
