Sweet Potato Chili over Couscous tops my list for super satisfying full-flavored meals. The spicy chipotle chili powder, smoky tomatoes, and naturally sweet yams over unassuming couscous are fantastic. With so much flavor- no one will miss the meat! From Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen: Secrets to Sizzle At Any Age this book is as beautiful and fun to look at as it is to eat out of!
- 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
- 1-1/2 pounds Louisiana yams (sweet potatoes), peeled and cut into 1/2-inch chunks (4 cups)
- 1 (14 1/2-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 1/2 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.
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.
With over 1 million cookbooks sold, Holly Clegg, cookbook author and spokesperson, is an expert on easy, healthier recipes through her best-selling trim&TERRIFIC™ cookbook series, including specialized books, trim&TERRIFIC™ Diabetic Cooking with the ADA and Eating Well Through Cancer. Holly has appeared on Fox & Friends, NBC Weekend Today, QVC, USA Today and The Huffington Post. For more recipes, visit http://hollyclegg.com