Sweet Potato Chili over Couscous
Holly Clegg
- Yield: 6 servings
Ingredients
- 1tablespoon olive oil
- 1-- onion, chopped
- 1-- red bell pepper, cored and chopped
- 1teaspoon minced garlic
- 1tablespoon chili powder
- 1teaspoon chipotle chili powder
- 1 1/2pounds Louisiana yams (sweet potatoes), peeled and cut into 1/2-inch chunks (4 cups)
- 1-- (14 1/2-ounce) can fire-roasted diced tomatoes
- 1-- (15-ounce) can dark red kidney beans, rinsed and drained
- 1 1/2cups vegetable broth
- 3cups cooked couscous
Instructions
- In large nonstick pot, heat oil and sauté onion, bell pepper and garlic over medium heat until tender, about 5 minutes. Stir in chili and chipotle powder for 30 seconds. Add sweet potatoes, tomatoes, beans and broth.
- Bring to boil, reduce heat, and cook 20 to 30 minutes or until sweet potatoes are tender. Serve over couscous.
Tip: Chipotle chili powder has a smoky spicy flavor found in spice section. Fire-roasted tomatoes, also in groceries, have a smoky fiery flavor. Chili powder and diced tomatoes may be substituted to save a trip to the store.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
Nutritional Info *per serving
- Calories 312
- Fat 3g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 626mg
- Carbohydrate 61g
- Fiber 11g
- Sugars 12g
- Protein 11g