Sweet Potato Chili with Peanuts

Posted 3 weeks ago

Sweet Potato Chili with Peanuts

Sweet Potato Chili with Peanuts

Sweet Potato Chili with PeanutsThis easy vegetarian one-pot meal is perfect for warming you up on a cold winter evening.
Carrots and sweet potatoes (both in season here in Arizona) form the base and provide cancer-fighting fiber and carotenoids. The added tomatoes, peppers and onion add flavor, nutrition and health-promoting compounds.

Ingredients

2 Tbsp. oil (I recommend olive, peanut or avocado)

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

3 garlic cloves, minced

2 pounds 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 chiles with liquid

4-6 chili powder, to taste

1 Tbsp. ground cumin, to taste

½  Tbsp. sugar (to help reduce the acid)

Salt and freshly ground pepper, to taste

Makes 10 servings (about 1 cup per serving).
Per serving: 310 calories, 15 g total fat, 0 mg cholesterol, 41 g carbohydrates, 11 g protein, 9 g dietary fiber, 470 mg sodium, 15 g sugar, <1 g added sugar.

Directions

In a large, heavy pot, heat the 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.


About Kindra Peterson, MS, RD, CSO

Kindra Peterson, MS, RD, CSO Ironwood Cancer and Research CentersKindra is a Registered Dietitian. She received her Bachelor of Science Degree in Nutritional Science from California Polytechnic State University at San Luis Obispo and her Master’s of Science Degree in Nutrition from the University of Utah in Salt Lake City. Kindra has almost 20 years of experience working in Healthcare and Nutrition and over ten years of teaching experience, specializing in courses related to nutrition, health, and wellness at the university level.

About Ironwood Cancer & Research Centers

Ironwood Cancer & Research Centers (ICRC) is the largest multi-specialty oncology network in the Greater Metro Phoenix area. They have over 100 medical providers, a robust Integrative Services program, and a dedicated clinical research department. Ironwood Cancer & Research Centers has 15 valley locations and five comprehensive cancer care centers that offer a multi-disciplinary approach for expedited personalized patient care. For more information, please visit our website at www.ironwoodcrc.com.