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Sweet Potato Chili over Couscous


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