Sweet Potato Chili over Couscous

Holly Clegg
  • Yield: 6 servings


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


  1. 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.
  2. 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