LAMB CHILI WITH SWEET POTATOES, BLACK BEANS AND POBLANOS (SATURDAY)

2 teaspoons olive oil

1 pound ground lamb

1 medium onion, chopped 2 poblano peppers, seeded

and chopped

2 cloves garlic, minced 2 tablespoons chili powder 2 1/2 cups lamb stock or lowsodium beef broth 2 (14.5-ounce) cans no-saltadded diced tomatoes, undrained

1 teaspoon coarse salt

1/2 teaspoon freshly ground

black pepper

1 (12-ounce) sweet potato, peeled and cut into ⅓-inch cubes

3 cups cooked or canned reduced-sodium black beans Garnishes: chopped cilantro, lime wedges, diced avocado, sour cream, shredded cheddar cheese and broken tortilla chips as desired.

Heat oil in large pot on medium-high. Add lamb; break into chunks. Stir in onion, poblano peppers and garlic and cook 15 to 20 minutes or until excess water evaporates, lamb is browned and vegetables are softened. Stir in chili powder; cook 30 seconds. Stir in stock, tomatoes, salt and black pepper; bring to boil. Reduce heat to medium-low, partially cover and cook 30 minutes at a gentle simmer. Uncover; stir in potato and beans. Continue simmering 30 minutes or until potatoes are tender and flavors blend. For thicker chili, leave pot uncovered until desired consistency. Garnish as desired and serve. Makes about 9 1/2 cups. Per cup: 211 calories (percent calories from fat, 17), 16 grams protein, 28 grams carbohydrate, 7 grams fiber, 4 grams fat (1.1 grams saturated fat), 27 milligrams cholesterol, 291 milligrams sodium.