Photo by: Joseph DeLeo
This vegetarian entree tops my list. The spicy chipotle chili powder, smoky tomatoes, and naturally sweet yams over unassuming couscous is fantastic.
Yield: Makes 6 (1 cup) servings with ½ cup couscous
- 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
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 about 20-30 minutes or until sweet potatoes are tender. Serve over couscous.
© 2010 Holly Clegg
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.
Nutritional information per serving:
Calories from fat 10%
Saturated Fat 0g
Dietary Fiber 11g
Dietary Exchanges: 3Â½ starch, 2 vegetable