Baked Sweet Potatoes Stuffed with Chickpea Chili
4 to 5 medium sweet potatoes
1 cup chopped onion
¾ cup chopped red bell pepper
1 tablespoon chili powder
1½ teaspoon ground cumin
¾ teaspoon fine sea salt
3 cloves garlic, minced
1 (15-ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
1 cup fresh or frozen corn
Chopped avocado (optional)
Bottled hot pepper sauce (optional)
Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Place sweet potatoes in prepared pan. Bake 40 to 60 minutes or until tender.
Meanwhile, in a large saucepan combine onion, ½ cup water, the bell pepper, 1½ teaspoons chili powder, 1 teaspoon cumin, and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.
Add ½ cup water and the garlic; cook 2 minutes more. Stir in garbanzo beans, corn, and the remaining 1½ teaspoons chili powder and ½ teaspoon cumin. Cook and stir until slightly thickened.
To serve, spoon chickpea mixture over sweet potatoes. If desired, top with avocado, hot pepper sauce, and/or additional chili powder.