The American Institute for Cancer Research
Health-e-Recipes Email Header

AICR's Weekly Health-e-Recipe e-mail from http://www.aicr.org/.

 

Tuesday December 5, 2006, Issue No. 116

Print Recipe

Not-Your-Usual Chili

Here’s a recipe for a fantastic chili from The New American Plate Cookbook. With no meat and no beans, this version of an American favorite uses the mellow flavors of sweet potato and carrot as a base. The roasted peanuts soften the acidity of the tomato while the chili peppers and chili powder add a suspicion of heat. Altogether, here is a filling dish with a delightful, earthy taste—perfect for a cool winter night.

Sweet Potato Chili with Peanuts

NAP

Give the gift of good nutrition with The New American Plate Cookbook. This cookbook features 200 recipes for delicious dishes ranging from appetizers to desserts, and 74 full-color photographs. It is sold through your neighborhood bookstore. All royalties go to cancer research.



2 Tbsp. canola oil
1 medium onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
2 to 4 garlic cloves, minced, to taste
1 1/2 to 2 pounds orange-flesh sweet potatoes,
   peeled and cut into bite-sized chunks (about 4 cups)
1 1/2 cups unsalted roasted peanuts
1 can (28 ounces) crushed tomatoes in juice
1 can (6 ounces) tomato paste
2 cans (4 ounces each) diced mild
   green chili peppers with liquid
4 to 6 Tbsp. of chili powder, or to taste
1 Tbsp. ground cumin, or to taste
1 Tbsp. sugar
Salt and freshly ground black pepper, to taste

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 onions are golden. Add the garlic and sauté, stirring constantly, for 30 seconds. Stir in the sweet potatoes, peanuts, canned tomatoes, tomato paste, canned chili peppers, chili powder, cumin and sugar.

Bring the mixture to a boil, then reduce the heat to low 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 you want. Season with salt and pepper.

Makes 10 servings: Per serving: 385 calories, 15 g. total fat (2 g. saturated fat), 55 g. carbohydrates, 11 g. protein, 8 g. dietary fiber, 409 mg. sodium.

*****
To see more AICR recipes visit our Recipe Corner.
We want to know what you think. Send your questions and comments to recipes@aicr.org.
AICR's Diet and Health Guidelines for Cancer Prevention.



The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer prevention and educates the public about the results.

Forward this e-mail message to a friend.
Subscribe to AICR's Health-e-Recipes.
Unsubscribe from AICR's Health-e-Recipes.
Update your e-mail address by sending an e-mail to recipes@aicr.org with your new and old contact information.

This e-mail was sent by AICR to your e-mail address..

AICR Health-e-Recipes is sent from recipes@aicr.org. Please add this email address to your address book and/or safe list so that it is not filtered out as spam.


Copyright 2006 All Rights Reserved http://www.aicr.org/
American Institute for Cancer Research
1759 R Street, NW
Washington, DC 20009
1-800-843-8114

                             Make a Donation  | aicr.org home | Privacy Statement



]]