Sweet Potato Chipotle Chili
Chipotle chilies are dried smoked jalape?o chilies. They are often canned in
adobo sauce, which is made with ground chilies and spices. They add a
distinctive smoky flavor to this robust chili; taste before adding a second
chili, as they can be fiercely hot in flavor!
Ingredients
2 cups frozen stir-fry pepper blend
1 teaspoon minced garlic
1 to 2 teaspoons minced ginger root
1 teaspoon cumin seeds
1 to 2 tablespoons peanut, or vegetable, oil
3 cups cubed, peeled sweet potatoes (+-inch)
1 can (14 + ounces) reduced-sodium diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed, drained
1 to 2 chipotle chilies in adobo sauce, chopped
1 cup water or vegetable broth
2 to 3 teaspoons chili powder
+ to 1 teaspoon ground cumin
Salt, to taste
Method
SautT pepper blend, garlic, ginger root, and cumin seeds in oil in large
saucepan until tender, about 5 minutes.
Add remaining ingredients, except salt, to saucepan; heat to boiling.
Reduce heat and simmer, covered, until potatoes are tender, about 15
minutes. Season to taste with salt.
Makes 6 servings (about 1 cup each)
 This
recipe was excerpted from 1,001 Delicious Recipes for People with Diabetes
?2001. Reprinted with permission from the publisher, Surrey Books. Call
800-326-4430 for more information. www.surreybooks.com
Info/Order
this book
About The Authors
LINDA EUGENE, R.D., C.D.E., is a nutrition specialist in the Endocrinology
Clinic at the University of Chicago's Department of Medicine. She has been
counseling patients with diabetes for over 10 years at hospitals, clinics, and
community wellness centers.
SUE SPITLER's best-selling cookbook series include 1,001
Low-Fat Recipes, 1,001
More Low-Fat Recipes, 1,001
Low-Fat Soups & Stews, 1,001
Low-Fat Vegetarian Recipes, and
1,001
Low-Fat Desserts, all published by Surrey
Books.
LINDA R. YOAKAM, R.D., M.S., is a nutrition professional with an extensive
practice in the Chicago area.
| Comments () >> |
 |
 |
