1 Tbsp olive oil
1 onion, chopped
1 large bell pepper, any color, chopped
1 sweet potato, peeled, chopped into 1/3" pieces
3 garlic cloves, finely chopped
2 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1 tsp chipotle en adobo, minced (I skipped this cause I'm scared of too much heat!)
1 (14.5oz) can diced tomatoes with juice
1 cup reduced sodium vegetable broth
1 (15oz) can black beans, rinsed and drained
1/2 cup diced avocado
4 Tbs light sour cream
1 scallion, chopped
1/3 lime, cut into wedges (I skipped this because I forgot to get it at the store!)
Heat oil over medium heat in large heavy pot or Dutch oven until oil shimmers. Add onion and bell pepper; cook, stirring occasionally, until softened 3-5 minutes.
Stir in sweet potato, garlic, chili powder, cumin, coriander, oregano and salt; cook 1 minute. Add chipotle en adobo, tomatoes with their juice and broth; bring to a boil. Reduce heat and simmer, covered, 20 minutes.
Stir in beans and simmer until potatoes are fully cooked, 8-10 minutes longer.
Serve topped with avocado, sour cream, scallions and lime wedges.
This dish was easy to throw together and quick to make. Love packing in all those veggies! Great for a chilly night.