I spoke with my brother today about what to have for Thanksgiving dinner, and he brought up a sweet potato chili I made a few years ago. I have no idea what recipe I used to make that one, but the discussion put me in the mood for chili again. I wound up adapting this Epicurious recipe to use sweet potatoes and cauliflower instead of zucchini and sqaush. I estimate that I must have made a double batch, because I wanted there to be enough for us to eat the rest of the week. The bottom shelf of the fridge is now 100% full of small tupperware dishes full of chili.
Good thing it was delicious, because we're stuck with it for a while.