Sweet Potato Chili over Couscous
Makes 6 (1-cup) servings with ½ cup couscous. Recipe is by Holly Clegg from her KITCHEN 101 cookbook.
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
1½ pounds sweet potatoes, peeled and cut into ½-inch chunks (4 cups)
1 (14½-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can dark red kidney beans, rinsed and drained
1½ 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 20-30 minutes or until sweet potatoes are tender. Serve over couscous.
Nutritional information per serving: Calories 312, calories from fat 10 percent, fat 3 g, saturated fat 0 g, cholesterol 0 mg, sodium 626 mg, carbohydrate 61 g, dietary fiber 11 g, sugars 12 g, protein 11 g. Dietary exchanges: 3½ starch, 2 vegetable