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)

Sweet-Potato Chips

Sweet-Potato Chips
Ingredients

* 2 medium sweet potatoes
* 2 teaspoons vegetable oil
* 1 teaspoon sugar
* 1/2 teaspoon cinnamon

Directions

1. Heat oven to 400°F. Coat a baking sheet with vegetable cooking spray.

2. Wash potatoes. Cut into thin slices, and place in large bowl. Pour oil onto the palms of your hands. Gently rub oil onto sweet-potato slices, tossing to combine. Sprinkle with sugar and cinnamon, tossing in bowl to coat evenly.

3. Place slices in a single layer on prepared baking sheet. Bake 20 minutes. Turn chips over and bake until slightly crisp, about 5 minutes. Transfer to plate; cool 5 minutes and serve.