Spicy Sweet Potato and Banana Chili in Tortilla Bowls

Ingredients

• 2 tablespoons olive oil
• 1 DOLE® Red Onion, halved and chopped
• 4 garlic cloves, minced
• 1 poblano pepper, halved, seeded and chopped (optional)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• ¼ teaspoon salt
• 1 can (28 ounces) diced tomatoes
• 2 firm DOLE® Bananas, peeled and cut crosswise into ½-inch-thick slices
• 1 DOLE® Sweet Potato, peeled and chopped
• 1 cup water or low sodium chicken broth
• 2 cups loosely packed DOLE® Baby spinach
• 8 (6-inch) flour tortillas
• Olive oil cooking spray
• Fresh cilantro leaves, chopped DOLE® Avocado, sliced DOLE® Green Onions, sliced DOLE® Radishes and/or low fat sour cream or plain Greek yogurt for garnish (optional)

Directions

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.