- 4 large sweet potatoes
- 1 tablespoon oil
- 1 cup diced red bell pepper
- 1 cup chopped onion
- 1 (15 ounce) can HORMEL® Chili No Beans
- 1 (15 ounce) can black beans, drained
- 1/2 teaspoon ground ginger
- Chopped cilantro
- Sour Cream
- Heat oven to 400 degrees F. Bake sweet potatoes 1 1/4 hours or until tender. Heat oil in large saucepan over medium-high heat; add bell pepper and onion and saute until tender; stir in chili, beans, and ginger. Cook over low heat until thoroughly heated. To serve, split sweet potatoes; spoon chili mixture over potato. If desired, serve with cilantro and sour cream.