6 1Tolive oil 1onion 1red bell pepper 4clvgarlic 1tchili powder (optional) 1.5lbsweet potatoes (2 or 3) 14ozcan of crushed tomatoes 15ozcan of dark red kidney beans 1cwater (or less) 1cnchipotle chilies in adobe sauce (mex aisle of market) Heal oil in large pot over medium heat. Add onion, pepper, garlic. Cover and cook until soft, 5 minutes. Add sweet potatoes and stir. Add tomatoes, beans, water, and salt to taste. Cover and cook on low for an hour (not necessary if you don’t have time.) When ready to serve, add a couple of chipotles (or the tiniest piece of ONE chipotle finely chopped – very hot otherwise!!) **Serve with Tofutti vegan sour cream and corn bread. (It’s best the day after.)