Source: Parents Magazine

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Recipe Summary test

active:
15 mins
total:
35 mins
Servings:
4
Yield:
3 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large microwave safe glass bowl combine the olive oil, onion, and garlic. Cook in the microwave on high (100% power) for 2 minutes, uncovered, to soften the onions. Remove from the microwave while preparing the sweet potatoes.

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  • Use a sharp knife to pierce the skin of each sweet potato 5 to 6 times. Arrange the sweet potatoes in a single layer in the microwave. Microwave on 90% power for 5 minutes. Use tongs to flip the sweet potatoes and cook for an additional 4 to 5 minutes at 90% power. The sweet potatoes are done when the skin is slightly puffed and the flesh is easily pierced with a knife.

  • While the sweet potatoes cook, assemble the rest of the chili: Combine the black beans, tomatoes, zucchini, corn, and taco seasoning with the onion mixture. Cover the bowl tightly with plastic wrap and cook the chili for 6 minutes on high heat. Carefully remove the bowl from the microwave let the chili stand for 1 minute.

  • Split the sweet potatoes and serve with a scoop of the chili. Add shredded cheese, sour cream, and chopped green onions, if desired.

Try These Time-Savers!

Grating the onions and zucchini shortens prep time and helps both veggies cook faster in the microwave. Freeze the extra chili for a head start on the next round of baked sweet potatoes.

Nutrition Facts

329 calories; fat 4g; saturated fat 1g; carbohydrates 64g; mono fat 2g; insoluble fiber 12g; sugars 14g; protein 10g; vitamin a 2447RE; vitamin a 24545IU; vitamin c 17.5mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.1mg; vitamin b6 0.4mg; folate 29.3mcg; sodium 652mg; potassium 1214mg; calcium 135mg; iron 4mg.
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