Sweet Potato Chili over Couscous

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, cored and chopped
• 1 teaspoon minced garlic
• 1 tablespoon chili powder
• 1 teaspoon chipotle chili powder
• 1- 1/2 pounds Louisiana yams (sweet potatoes), peeled and cut into 1/2-inch chunks (4 cups)
• 1 (14 1/2-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can dark red kidney beans, rinsed and drained
• 1 1/2 cups vegetable broth
• 3 cups cooked couscous

1. In large nonstick pot, heat oil and saute onion, bell pepper and garlic over medium heat until tender, about 5 minutes.
2. Stir in chili and chipotle powder for 30 seconds.
3. Add sweet potatoes, tomatoes, beans and broth.
4. Bring to boil, reduce heat, and cook about 20-30 minutes or until sweet potatoes are tender.
5. Serve over couscous.

olive oil, onion, red bell pepper, garlic, chili powder, chili powder, yams, tomatoes, dark red kidney beans, vegetable broth, couscous

Taken from www.cookstr.com/recipes/sweet-potato-chili-over-couscous (may not work)