Sweet Potato Chili over Couscous
This vegetarian entree tops my list. The spicy chipotle chili powder, smoky tomatoes, and naturally sweet yams over unassuming couscous is 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 he substituted to save a trip to the store.
Makes6 (1 cup) servings with ½ cup couscous
Total Timeunder 1 hour
One Pot MealYes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturesavory, spiced
- 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 (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
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.
2010 Holly Clegg