Sweet Potato-Chipotle Chili

• 1/3 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 onion, chopped
• 2 Tbsp. chili powder
• 1-1/2 lb. (675 g) sweet potatoes (about 3), cut into 1/2-inch cubes
• 2 cans (28 fl oz/796 mL each) no-salt-added diced tomatoes, undrained
• 1 can (19 fl oz/540 mL) no-salt-added black beans, rinsed
• 1/2 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce
• 1 cup frozen corn

1. Heat dressing in Dutch oven or large deep skillet on medium heat.
2. Add onions; cook and stir 3 to 4 min.
3. or until onions are crisp-tender.
4. Stir in chili powder; cook 1 min.
5. Add potatoes, tomatoes, beans and barbecue sauce; mix well.
6. Bring to boil; cover.
7. Simmer on medium-low heat 25 min.
8. or until potatoes are tender, stirring occasionally.
9. Stir in corn; cook 5 min., stirring occasionally.

olive oil, onion, chili powder, sweet potatoes, salt, bullseye, frozen corn

Taken from www.kraftrecipes.com/recipes/sweet-potato-chipotle-chili-183607.aspx (may not work)