Black Bean-Sweet Potato Chili

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2 tbsp olive oil
1 large onion, chopped
1 red sweet pepper, cored, seeded, and chopped
1 green sweet pepper, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
2 medium sweet potatoes, chopped
3 large garlic cloves, minced (about 2 tbsp)
2 tbsp chili powder
1 tsp sea salt
1 tsp black pepper
1/2 tsp crushed red pepper
1 tsp dried basil
1/2 tsp dried marjoram
1 14.5 oz can diced tomatoes
2 14 oz cans vegetable or chicken broth
2 15 oz cans black beans, rinsed and drained
juice of 1 lime (about 2 tbsp)

In a heavy saucepan or Dutch oven, heat oil over medium-high heat. Add onion and reduce heat to medium. Cook, stirring occasionally, for 10 to 15 minutes or until tender.

Add sweet peppers, jalapeno peppers, and sweet potatoes. Cook, stirring occasionally, for about 5 minutes. Stir in garlic, cook about 1 minute. Add chili powder, salt, black pepper, crushed red pepper, basil, and marjoram. Cook and stir for 1 minute. Add tomatoes and broth. Simmer, uncovered for about 30 minutes.

Stir in beans; continue to cook for 10 minutes. Remove from heat. Stir in lime juice.

Strawberry - Coconut Tiramisu Tart

1 refrigerated pie crust, softened as directed on package
2 packages (8 oz each) cream cheese, softened
1/2 cup chopped pecans
1/3 cup powdered sugar
2 tbsp instant espresso coffee powder or granules
1 container (12 oz) frozen whipped topping, thawed
1 cup strawberry fruit spread
2 tsp baking cocoa
3/4 cup flaked coconut, toasted

Heat oven to 450. In 10 or 9 inch pie pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, mix cheese, pecans, powdered sugar and coffee granules. Gently fold in 1 cup of whipped topping. Spread evely over crust.

In another medium bowl, place remaining whipped topping; gently fold in fruit spread until well mixed. Spread evenly over cheese mixture.

Using fine-mesh strainer, spinkle cocoa over whipped topping mixture. Sprinkl with coconut. Refridgerate at least 1 1/2 hours until chilled.

*to toast coconut, spread in ungreased shallow pan; bake uncovered at 350 for 5 to 7 minutes, stirring occasionally, until golden brown.