Chunky Black Bean & Sweet Pototao Chili - from Karen

2 tsp. vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each, cut into 1/2 inch chunks
4 cloves garlic, minced
1 tsp. chili powder
1 can (about 14 oz.) fire-roasted diced tomatoes, undrained
1 tbsp. minced chipotle chiles in adobo* (Karen substituted La Preferida mild green chiles)
1 small sweet potato (8 oz.), peeled and cut into 1/2 inch chunks (1 1/2 cups)
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)

*Puree the contents of a 7 oz. 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 & stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.

2. 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 to 10 minutes for until vegetables are tender. (Chili will be thick; thin with water as desired.)

3. Ladle in shallow bowls; top with cilantro or green onions, if desired.

Makes 5 servings (1 1/4 cups per serving)