Chunky Black Bean and Sweet Potato Chili

2 teaspoons vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each cut unto 1/2 inch chunks
4 cloves garlic, minced
1 teaspoon chili powder
q can (about 14 ounces ) fire-roasted diced tomatoes undrained
1 tablespoon minced chipotle chiles in adobo *
1 small sweet potato ( 8 ounces ), peeled and cut into 1/2 inch chunks 1 1/2 cups
1 can (about 15 ounces) balck beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)

*Puree the contents of a 7-ounce can of chilies in a blender. Refrigerate or freeze remaining pureed chiles for another use.

1) Heat oil in large saucepan over medium heat. Add onion ; cook and stir 5 minutes . Add bell peppers , garlic and chili powder; cook and stir 2 minutes.

2) Add tomatoes and their juices, chotle 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 to 10 minutes or until vegetables are tender, (Chili will be thick; thin with water as desired.)

3) Ladle into shallow bowls: top with cilantro or green onions, if desired. Makes 5 1 1/4 cup servings.

Note: Sweet potatoes need not be peeled but should be scrubbed under cold running water before cooking, Cooking with skins intact retains more nutrtents. Sweet potatoes may be peeled first if they are going to be added to stews or soup.

Number of Servings: 5

Recipe submitted by SparkPeople user LOSINGITALL51.