The spicy chipotle chili powder, smoky tomatoes, and naturally sweet yams over unassuming couscous are fantastic. 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. This recipe comes to us from Holly Clegg’s new book Too Hot in the Kitchen.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, cored and chopped
- 1 teaspoon minced garlic
- 1 tablespoon chili powder
- 1 teaspoon chipotle chili powder
- 1-1/2 pounds Louisiana yams or sweet potatoes, peeled
- 1 (14 1/2-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 1/2 cups vegetable broth 3 cups cooked couscous
Cut the yams into 1 1/2 inch pieces.
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 about 20-30 minutes or until sweet potatoes are tender. Serve over couscous.
Sweet Potato Chili over Couscous
Servings per Recipe:Amount per Serving
Calories from Fat: 31
Total Fat: 3g
Saturated Fat: 0g
Dietary Fiber: 11g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.