Sweet Potato Chili over Couscous

  • Yield: 6 servings


1tablespoon olive oil
1 onion, chopped
1 red bell pepper, cored and chopped
1teaspoon minced garlic
1tablespoon chili powder
1teaspoon chipotle chili powder
1 1/2pounds 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 1/2cups vegetable broth
3cups cooked couscous


  1. Heat oil and sauté onion, bell pepper and garlic over medium heat in a large pot for 5 minutes.
  2. Quickly stir in chili and chipotle powder for 30 seconds, then add sweet potatoes, tomatoes, beans and broth to the mixture.
  3. Bring to boil, then reduce heat and cook until potatoes are tender, usually 20-30 minutes.
  4. Serve chili over a bed of couscous.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 312
  • Fat 3g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 626mg
  • Carbohydrate 61g
  • Fiber 11g
  • Sugars 12g
  • Protein 11g