YAM CHILI

40 oz can yams/sweet potatoes
29 oz can tomato puree
1 to 2 cups dried beans 
1/4 cup barbecue sauce
1 Tbs. dehydrated onion
1 tsp black pepper
1 Tbs. chili powder
1/2 tsp cinnamon

Cook up the beans normally (soak, boil, simmer).

Pour yams into pot, including liquid.  Smash lightly.  Add tomato
puree, stir through.  Add spices, stir through.  Add cooked beans,
stir through.  Simmer for for a few minutes to mellow out.

Note: I keep a 'bean bucket' of mixed beans, usually including pea
beans, black-eyed peas, pinto beans, split peas, lentils, navy
beans, pinto beans; often including great northern beans, roman
beans, pink beans, chili beans, barley, and others.  Whenever
there's room in the bucket I pour in a bag of something that seems
underrepresented.