MD Sweet Potato Chili over Couscous

Sweet Potato Chili over Couscous


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 ½  Pounds Louisiana yams (sweet potatoes), peeled and cut into ½ inch chunks (4 cups)

1  (14 ½ oz.) can fire-roasted diced tomatoes

2    (15-ounce) can dark red kidney beans, rinsed and drained

1 ½  Cups vegetable broth

3  Cups 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 about 20-30 minutes or until sweet potatoes are tender. Serve over couscous.


Makes 6 (1-cup) servings with ½ cup couscous.

Spicy Advice: 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 by: Holly Clegg.


Serving Size: 6

Cook Time: 45 minutes