Title: Vegetarian chili in sweet potato boats
 Categories: Vegetables, Chili, Main dish, Canadian
      Yield: 6 Servings
 
      6 lg Sweet potatoes
      1 tb Olive oil
      2    Sweet green peppers, diced
      2    Onions, chopped
      2    Garlic cloves, minced
      1 tb Chili powder
      2 ts Ground cumin
      1 ts Ground coriander
 
  	   Salt 	 Pepper
  :    28 oz Canned tomatoes, chopped
  :    14 oz Canned black beans, 	 -drained and rinsed
  :     1 c  Corn nibblets
      1/4 c  Fresh coriander, chopped, 	 -or parsley
      1/3 c  Plain yogurt 	 Fresh coriander leaves 	 Lime wedges
  
  Place sweet potatoes on baking sheet; pierce all over with fork. Bake
  in 400F 200C 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 ts 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 tb 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.