6 lg sweet potatoes

1 T olive oil

2 sweet green peppers, diced

2 onions, chopped

2 garlic cloves, minced

1 T chili powder

2 t ground cumin

1 t ground coriander

1 t cocoa powder

1/2 t salt

1/4 t pepper

28 oz canned tomatoes, chopped

14 oz canned black beans, drained and rinsed

1 c corn nibblets

2 T Lawry's Baja Chipotle Marinade

1/4 c fresh coriander, chopped

1/3 c plain yogurt

Note: we extend the chili by cooking up 1 c. brown rice with 2 c. water and mixing in

Place sweet potatoes on baking sheet; pierce all over with fork.

Bake in 400F oven for about 1 hour and 25 minutes or until tender.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook green peppers, onions, garlic, chili powder, cumin, coriander, 1/2 ts salt and 1/4 t pepper, stirring, for 10 minutes.

Stir in tomatoes and black beans; bring to boil.

Reduce heat and simmer, covered, for 20 minutes.

Stir in corn and 2 T of the chopped coriander, cook, uncovered, for 5 minutes.

Place sweet potatoes on plates; slit lengthwise through middle and mash inside slightly with fork.

Season with salt and pepper to taste.

Using back of spoon, make hollows in sweet potatoes and spoon in chili mixture.

Top with spoonful of yogurt and sprinkle with remaining chopped coriander.

Garnish with coriander leaves and lime.

Weight Watchers

POINTS value | 6
Servings | 8