Black Bean-Sweet Potato Chili
2 teaspoons vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers, cut into ½-inch chunks
4 cloves garlic, minced
1 teaspoon chili powder
1 (14-ounce) can fire-roasted diced tomatoes, undrained
1 tablespoon minced chipotle chiles
1 small sweet potato, peeled and cut into ½ -inch chunks
1 (15-ounce) can black beans, rinsed and drained
½ cup chopped cilantro or green onions
- Heat oil in saucepan over medium heat. Add onion; cook and stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.
- Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8-10 minutes or until vegetables are tender. Thin with water if needed.
- Ladle into shallow bowls; top with cilantro or green onions, if desired. Makes 5 servings.