Name: Sweet Potato Chili with Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 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; 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; 1 Tbsp. sugar; Salt and freshly ground pepper, to taste

This content was last updated on January 17, 2023

This vegetarian one-pot meal will warm you up on even the coldest of winter days. Earthy sweet potatoes and carrots form the base and provide cancer-fighting fiber and carotenoids. Tomatoes, peppers and onion add even more flavor and nutrition. Ready in just 45 minutes, serve over a whole grain for a balanced, cancer preventive dinner.

Ingredients

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
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
1 Tbsp. sugar
Salt and freshly ground pepper, to taste

Makes 10 servings (about 1 cup per serving). Per serving: 310 calories, 15 g total fat (2 g saturated fat, 0 g trans 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 canola 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.

This recipe is reprinted from The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

All Foods

Carrots

Garlic

Tomatoes

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We love to hear from the community! If you made the recipe, please choose a star rating, too.

We love sweet potato peanut chili!

January 26, 2023

I make this regularly, and have shared it with family and friends. All love it – it’s one daughter’s favorite meal!

Julie F.

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