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.