• 1/4 cup frozen mixed red, yellow, and green bell pepper blend
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1/4 cup ready to serve beef broth
• 1/2 tsp. minced chipotle pepper in adobo sauce
• 1/2 tsp. adobo sauce from chipotle peppers
• 1 tbsp. flour combined with 1/4 cup cold water
• 2 (12 oz./340g) cans Roast Beef and Broth, drained

Chipotle Sweet Potatoes:

• 1 lb. sweet potatoes, peeled, cut into 1 1/2 to 2 inch pieces
• 1 tbsp. butter
• 1/2 tsp. minced chipotle pepper in adobo sauce
• 1/2 tsp. adobo sauce from chipotle peppers
• 1/4 tsp. salt
• 1/4 tsp. ground ancho chili pepper

Add bell peppers to pot and cook for about 3 minutes, stirring occasionally. Stir in toma-toes, broth, chipotle pepper, and adobo sauce. Bring to a boil and add flour mixture to thicken. Add beef and bring to boil. Reduce heat and simmer until beef is hot.

Meanwhile prepare Chipotle Sweet Potatoes: Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/8 cup of the cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, chipotle pepper, adobo sauce, salt, and ancho chili pepper. Mash potatoes. Serve stew over sweet potatoes.

Tip: for less heat, remove seeds from chipotle peppers.