Serves 4, 1 1/2 C per serving
1 Tbsp olive oil
1 medium onion, chopped
1 large sweet red pepper, or other bell pepper, chopped
1 medium sweet potato, peeled, chopped into 1/4 inch pieces
3 cloves garlic, 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 peppers in Adobo sauce, minced
1 14 1/2 oz. can diced tomatoes, with juice
1 C reduced sodium vegetable broth
1 15 oz. can black beans, rinsed and drained
1/2 C avocado, diced
4 Tbsp reduced-fat sour cream
1 medium scallion, chopped
1/2 fresh lime, cut into wedges
In a large pot or Dutch oven, heat oil over medium heat. Once hot, add onion and bell pepper. Cook, stirring occasionally, until softened.
Stir in potato, garlic, chili powder, cumin, coriander, oregano, and salt. Cook for 1 minute.
Add chipotle, tomatoes with juice, and broth. Bring to a boil.
Reduce heat, cover, and simmer for 20 minutes.
Stir in beans. Simmer until potatoes are fully cooked, 8 to 10 minutes.
Serve topped with 2 Tbsp avocado, 1 Tbsp sour cream, scallions, and lime wedges.