Sweet Potato Chili


1 med. onion, minced fine
1 c. water
4 lg. carrots, peeled, cut into small chunks
1 lg. red bell pepper, chopped fine
1 t. garlic , minced
2 lb. sweet potatoes, peeled, cut into bite size chunks
2 c. peanuts roasted
1 28-oz. can tomatoes, crushed, in juice
1 6-oz. can tomato paste
2 4.5-oz. cans green chilies, each diced
3 to 5 T. chili powder, to taste
1 T. cumin, ground
1 T. Florida Crystals (sugar)
1 to 2 t. curry powder
salt to taste
10 c. brown rice, cooked, kept warm


In a large saucepan, saute the onion in 1 cup of water until clear. Add the carrots, red bell pepper, and garlic and continue to cook for 5-6 min. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer gently, stirring occasionally, for 15-25 min, until the sweet potatoes are tender. If the chili is too thick, you may add a little more water during cooking. Adjust the seasonings to your liking. Serve hot over brown rice.

Yields: 20 1/2-cup servings

Nutritional Information:

Per serving: calories: 267; fat: 9 grams; saturated fat: 1 gram; sodium:185 milligrams; carbohydrates: 42 grams; dietary fiber: 6 grams; protein: 8 grams.

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