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• 2 cups frozen stir-fry pepper blend
• 1 teaspoon minced garlic
• 1 to 2 teaspoons minced ginger root
• 1 teaspoon cumin seeds
• 1 to 2 tablespoons peanut, or vegetable, oil
• 3 cups cubed, peeled sweet potatoes (+-inch)
• 1 can (14 + ounces) reduced-sodium diced tomatoes, undrained
• 2 cans (15 ounces each) black beans, rinsed, drained
• 1 to 2 chipotle chilies in adobo sauce, chopped
• 1 cup water or vegetable broth
• 2 to 3 teaspoons chili powder
• + to 1 teaspoon ground cumin
• Salt, to taste

1. SautT pepper blend, garlic, ginger root, and cumin seeds in oil in large saucepan until tender, about 5 minutes.
2. Add remaining ingredients, except salt, to saucepan; heat to boiling.
3. Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. Season to taste with salt.

Makes 6 servings (about 1 cup each)

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SUE SPITLER's best-selling cookbook series include 1,001 Low-Fat Recipes, 1,001 More Low-Fat Recipes, 1,001 Low-Fat Soups & Stews, 1,001 Low-Fat Vegetarian Recipes, and 1,001 Low-Fat Desserts, all published by Surrey Books.

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