Autumn Sweet Potato Chili (Soup)

This recipe is perfect for autumn. Shuffle through some leaves and come inside for a hot bowl of deliciousness.

• 1 (15 ounce) can sweet potatoes (do not drain)
• 1 tablespoon chili powder
• 1 (16 ounce) jar salsa
• 2 (15 ounce) cans black beans (do not drain)
• Water to achieve desired consistency
• ½ cup reduced-fat sour cream
• Shredded sharp cheddar cheese
• Dried or fresh chopped cilantro

1. Combine sweet potatoes, chili powder and salsa in a large saucepan.
2. Bring to a boil, reduce heat to simmer, and cook until heated through, stirring as needed.
3. Add beans with liquid and cook another 3 minutes to blend flavors.
4. Thin with water if needed. Heat through. 5. Serve with sour cream, cheese and cilantro on the side.