Sweet Potato Chili with Peanuts

Yield: 10 servings

Ingredients:

2 Tbsp. canola oil
1 medium onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
2 to 4 garlic cloves, minced, to taste
1 1/2 to 2 pounds orange-flesh sweet potatoes, peeled and cut into bite-sized chunks (about 4 cups)
1 1/2 cups unsalted roasted peanuts
1 can (28 ounces) crushed tomatoes in juice
1 can (6 ounces) tomato paste
2 cans (4 ounces each) diced mild green chili peppers with liquid
4 to 6 Tbsp. of chili powder, or to taste
1 Tbsp. ground cumin, or to taste
1 Tbsp. sugar
Salt and freshly ground black pepper, to taste

 Directions:

1. In a large, heavy pot, heat the canola oil over medium heat. Add the onion, carrots and bell peppers, and sauté, stirring occasionally, for about 8 minutes, until onions are golden.

2. Add the garlic and sauté, stirring constantly, for 30 seconds.

Stir in the sweet potatoes, peanuts, canned tomatoes, tomato paste, canned chili peppers, chili powder, cumin and sugar.

Bring the mixture to a boil, then reduce the heat to low and simmer gently, stirring occasionally, for 15 to 25 minutes, until the sweet potatoes are just tender.

5. Halfway through the cooking process, adjust the seasonings, adding more chili powder and cumin if you want. Season with salt and pepper.

 

Per serving: 385 calories, 15 g. total fat (2 g. saturated fat), 55 g. carbohydrates, 11 g. protein, 8 g. dietary fiber, 409 mg. sodium

Recipe retrieved from the American Institute of Cancer Research