4 lg Sweet Potatoes
1 tb Olive oil
2 c  Diced Red Bell Pepper
1 1/2 c  Chopped onions
1 tb Minced garlic
1 tb Chili powder
2 ts Ground cumin
1 cn (14 1/2 to 16-oz) Ready cut
Toamtoes with juices
1 cn (15 to 16-oz) Black beans
Rinsed thoroughly --
Drained
2 c  Diced yellow crookneckSquash
1 tb Minced seeded jalapeno
Chili
4    Lime wedges
Plain non-fat yogurt
(option
Chopped fresh
Parsley(option

Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes
with fork and bake until tender, about 1 hour 15 minutes. Meanwhile, heat
olive oil in large non-stick skillet over medium-high heat. Add diced bell
pepper and chopped onions and saute until golden, about 10 minutes. Add
minced garlic and stir mixture 2 minutes. Stir in chili powder and ground
cumin, then tomatoes and beans and bring mixture to simmer. Reduce heat to
low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and
refrigerate. Rewarm over low heat before continuing.) Add diced squash and
minced jalapeno chili; cover chili and cook until squash is crisp-tender,
about 6 minutes. Arrange 1 sweet potato on each plate. Split potatoes open
and mash slightly. Spoon some chili over each. Squeeze lime juice over and
top with yogurt (* sour cream?) and chopped parsley if desired. Pass
remaining chili separately.