Sweet Potato Chili over Couscous

  • Yield 6 servings

The spicy chipotle chili powder, smoky tomatoes, and naturally sweet yams over unassuming couscous are fantastic.


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


  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.



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