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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.
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.