Sweet Potato Chipotle Chili

Chipotle chilies are dried smoked jalapeño 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 (½-inch)

1 can (14 ½ 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

½ to 1 teaspoon ground cumin

Salt, to taste

Method

Sauté 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

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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.

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