Chili is the best because it is so versatile and can be made vegetarian friendly or with your favorite ground meat. Better yet, it is always just as good (if not better) the next day, so make a big pot to enjoy for days to come. This recipe uses the beautiful combination of sweet potatoes and black beans, but feel free to add in ground beef, turkey, pork or sausage. Add some oil to your pot and begin cooking up a diced sweet potato with chopped onion, garlic and your choice of spices — we recommend salt, cumin, chili powder and oregano. Add a bit of water, chicken broth or vegetable broth to cover the potato and let it simmer for about ten minutes until soft. Add in San Marzano tomatoes, lime juice and pre-cooked black beans (or use dry beans if you have time to let the chili cook for an hour or so.) Let the chili simmer for as long as you can (five minutes up to a couple hours, checking to see if you want to add in more liquid as you go). Serve hot with grated cheddar cheese and a dollop of whole yogurt on top and cornbread on the side.