2 T. Evoo
1 onion, chopped
2 T. Chili powder
1 tsp. Ground cumin
2 lb. Sweet potatoes (4 large), peeled, cut into 1/2 inch chunks
3 cans crushed tomatoes (15 oz. Each)
1 can black beans rinsed
1 can fat free reduced sodium chicken broth
1 pkg. Boca veggie ground crumbles
2 canned chipotle peppers in Adobo sauce, finely chopped
1/2 cup chopped fresh cilantro
1 cup sour cream

2 T. Evoo 1 onion, chopped 2 T. Chili powder 1 tsp Ground cumin 2 lb. Sweet potatoes (4 large), peeled, cut into 1/2 inch chunks 3 can s crushed tomatoes (15 oz. Each) 1 can black beans rinsed 1 can fat free reduced sodium chicken broth 1 pkg. Boca veggie ground crumbles 2 can ned chipotle peppers in Adobo sauce, finely chopped 1/2 cup chopped fresh cilantro 1 cup sour cream

Heat oil in dutch oven on medium high heat. Add onions, cook 5 to 7 mns or until browned. Add chili powder and cumin.

Add all remaining ingredients except cilantro and sour cream. Bring to a boil, simmer on medium low 25 to 30 mns until potatoes are tender. Remove from heat. Stir in half cilantro. Serve topped with sour cream and remaining cilantro.