SWEET POTATO CHILI WITH PEANUTS

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Sweet Potato Chili With Peanuts image

You can serve this chili alone or over cooked brown rice. Try it with some light sour cream, onions, or reduced-fat cheddar cheese sprinkled on top. This recipe can be frozen for later use.

Provided by Dancer

Categories     Brown Rice

Time 55m

Yield 10 serving(s)

Number Of Ingredients 15

2 tablespoons canola oil
1 onion, chopped
2 peeled carrots
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 -4 cloves peeled garlic (or more, or none, as desired)
4 cups peeled sweet potatoes
1 1/2 cups unsalted dry roasted peanuts
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
2 -4 tablespoons chili powder, to taste
1 tablespoon ground cumin, or more if desired
1 tablespoon sugar
cooked brown rice (optional)

Steps:

  • Place the oil in a large, heavy pot over medium heat.
  • Add the onions, carrots and bell peppers, and saute lightly for about 8 minutes.
  • Add the garlic and saute until it turns golden.
  • Add the sweet potatoes, peanuts, tomatoes, tomato paste, chiles, chili powder, cumin and sugar.
  • Reduce the heat immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, or until the sweet potatoes are just tender (use a fork to test it).
  • Halfway through the cooking process, adjust seasonings, adding additional chili powder and cumin, as desired.
  • Add salt and pepper to taste.
  • Serve over rice or serve as is.

Nutrition Facts : Calories 264, Fat 14.1, SaturatedFat 1.7, Sodium 364.5, Carbohydrate 32.4, Fiber 7.2, Sugar 11.6, Protein 7

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