Chipotle Sweet Potato Chili

Here is my first recipe post since going pescatarian! I actually used to make a version of this recipe way back when I first lived on my own. It's a simple, dump and stir kind of recipe, and its super cheap and healthy to make. It's one of those one-pot meals that only gets better in the fridge or freezer. It's versatile, too. Serve it like chili in a bowl, or spoon it into tortillas for tacos.

Chipotle Sweet Potato Chili
1 lb sweet potato, diced into 1 inch pieces
1 small onion, diced
1 red or orange bell pepper, diced

1 T minced garlic
15 oz can diced fire roasted tomatoes (recommend the kind with green chilies)
2 15 oz cans black beans, drained
1-2 T chipotles in adobo (I blend up the contents of the can, put it in a bag, and keep it in the freezer. 2T will make it very spicy, which is how I like it.)
2 t cumin
2 t oregano (Mexican if possible)
1 t ground coriander, optional
1 t adobo seasoning or salt
black pepper to taste

Serve with:
chopped fresh cilantro
avocado
lime juice
tortillas
sour cream
jack or cojita cheese

Serves 5

In a large saucepan, saute the veggies until the sweet potatoes and onions are a bit caramelized. Add remaining ingredients and simmer until sweet potatoes are tender, about 20 minutes.