AICR Sweet Potato Chili with Peanuts

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AICR Sweet Potato Chili with Peanuts

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

 

 

 

 

 

 

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. 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. Halfway through the cooking process, adjust

the seasonings, adding more chili powder and cumin if you want. Season

with salt and pepper.

 

Makes 10 servings: 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.

 

Source: American Institute Cancer Research,AICR's Weekly Health-e-

Recipe

Formatted by Chupa Babi in MC: 12.05.06

 

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