SWEET POTATO CHILI WITH PEANUTS
This vegetarian one-pot meal will warm you up on even the coldest of winter days. Earthy sweet potatoes and carrots form the base and provide cancer-fighting fiber and carotenoids. Tomatoes, peppers and onion add even more flavor and nutrition. Ready in just 45 minutes, serve over a whole grain for a balanced, cancer preventive dinner.
Provided by AICR
Categories entree, vegetarian, winter
Time 45m
Yield 10 servings
Number Of Ingredients 15
Steps:
- 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 vegetables are golden. Add the garlic and sauté stirring constantly for 30 seconds, until fragrant. Stir in the sweet potatoes, peanuts, tomatoes and juice, tomato paste, chiles and their liquid, chili powder, cumin and sugar.
- Bring to a boil, then reduce the heat to low immediately 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 desired. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 310 calories
SWEET POTATO CHILI
A delectable, southern winter dish that warms the heart and fills the tummy! Garnish with chopped avocado if desired.
Provided by salt&light
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
- Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 32.5 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 7.3 g, Protein 16 g, SaturatedFat 2.4 g, Sodium 620.9 mg, Sugar 8.8 g
CHILI-ROASTED SWEET POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.
SMOKY PEANUT BUTTER CHILI
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.
Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 878mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
AFRICAN PEANUT SWEET POTATO STEW
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. -Alexis Scatchell, Niles, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.
SWEET POTATO, PEANUT BUTTER & CHILLI QUESADILLAS
Crisp tortillas, soft smoky roasted veg and crunchy nuts give this simple vegan meal lots of texture. An easy iron rich supper that's full of flavour
Provided by Esther Clark
Categories Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.
- Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.
- Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the coriander. Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.
Nutrition Facts : Calories 947 calories, Fat 51 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium
SWEET POTATO CHILI WITH PEANUTS
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
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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