Sweet Potato and Black Bean Chili

Earthy sweet potatoes add spice to this vegetarian chili. Chili powder from New Mexico turns out to be fruity and soft, so don't be intimidated by the large amount listed here. Feel free to add any other kind of chili powder that you have on hand, just use a smaller amount of it.
Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic, bell pepper and sweet potato and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chili powder from New Mexico and Chipotle, cumin and coriander and cook until the spices are fragrant, about 10 seconds. Add the beans and stock and partially cover. Reduce the heat to medium and cook, stirring occasionally, until the sweet potatoes are tender and the chili is slightly thickened, about 15 minutes. Season to taste with salt and pepper.Meanwhile, combine the orange and lime in a small bowl (you should have about 1 tablespoon of orange zest and 2 teaspoons of lime zest). Add the cilantro. Quarter lime. Save the orange for another use.Pour the chili mixture into 4 bowls. Top with a mixture of coriander and zest, avocado, sour cream, chopped shavings and lime wedges.Note: The nutritional analysis is provided for each serving without filling.