This is my antidote to boring canned chili. It's smoky, spicy, and full of texture, with three different kinds of beans and chunks of sweet potato. I freeze this stuff in 1 1/2 cup portions for when I need a quick lunch or dinner--it's nearly as quick as opening a can, and so, so much tastier. Garnish with chunks of avocado and slivers of scallion, and serve it with cornbread if you've got.

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