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Vegetarian Sweet Potato Chili by darabear

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  • Vegetarian Sweet Potato Chili by darabear

    darabear - Posted January 23, 2004 02:56 PM

    Vegetarian Sweet Potato Chili
    Source: North Carolina Sweet Potato Commission

    This delicious chili is easily assembled from pot to table, a great dish to serve a crowd. The unexpected presence of sweetpotatoes instead of the common white potato adds a natural sweetness that marries well with the chili’s vegetables, kidney and black-eyed peas.

    1 cup chopped onion

    1/4 cup coarsely chopped green bell pepper

    1/4 cup coarsely chopped red bell pepper

    1 cup chopped zucchini

    1 cup chopped, peeled carrot

    2 cloves garlic, minced

    2 tablespoons light olive oil

    1 teaspoon cumin

    1/2 teaspoon salt

    1/2 teaspoon black pepper

    1 cup water

    1 28-ounce can diced tomatoes

    1 cup mild or medium salsa

    3 cups peeled, cubed North Carolina sweet potato

    1 28-ounce can red kidney beans

    1 15-ounce can black-eyed peas or garbanzo beans

    1 cup corn kernels
    In a large soup pot, sauté onion, peppers, zucchini, carrot and garlic in olive oil about 5 minutes or until tender. Stir in cumin, salt, pepper, water, tomatoes, salsa and sweetpotatoes. Simmer 20 minutes, stirring often.

    Add beans, kidney beans, black-eyed peas, and corn. Cook another 20 minutes over low heat. Season to taste.

    Serves 6

    Nutritional Information Per 1 1/2 cup Serving:

    Calories 424; Protein 17g; Carbohydrates 78g (72% calories from Carbs); Dietary Fiber 20g; Total Fat: 6g (12% calories from fat); Vitamin A 2910 RE; Vitamin C 109mg.
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