Sweet Potato Chili over Couscous

Sweet Potato Chili over Couscous

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.

Serves 6

  • 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.

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Nutrition Information

Sweet Potato Chili over Couscous

Servings per Recipe: 6

Amount per Serving

Calories:  312

Calories from Fat:  31

Total Fat:  3g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  626mg

Carbohydrates:  61g

Dietary Fiber:  11g

Protein:  12g

Sugars:  11g

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