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Spicy Sweet Potato and Banana Chili in Tortilla Bowls

Spicy Sweet Potato and Banana Chili in Tortilla Bowls
1 hr Total time 20 Minutes Prep time 40 Minutes Cook Time 205 Calories 8 Servings



1.     Preheat oven to 375°F. Heat oil in a large saucepot over medium-high heat. Add red onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add poblano, if desired; cook 1 minute, stirring frequently. Stir in chili powder, cumin and salt. Add tomatoes, bananas, potato and water; heat to a boil. Reduce heat to medium-low; simmer 30 minutes or until liquid is absorbed, stirring occasionally. Fold in spinach. Makes about 6 cups.


2.     Spray 1 side of tortillas with cooking spray; press tortillas into bottom and up sides of a 12-cup standard muffin pan, making sure bottom of tortillas are flat. Bake tortillas 15 minutes or until lightly browned and firm. Makes 8 tortilla cups.


3.     Serve chili in tortilla cups garnished with cilantro, avocado, onions, radishes and/or sour cream or yogurt, if desired.

Vegetarian Vegan Wheat

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