Chop 2 medium sweet potatoes into small pieces. Sautee with oil in large skillet until lightly browned.

Add 2 cloves garlic, minced.

Add 2 cans beans of choice.

Season with chili powder, cumin, oregano, cayenne, salt & pepper.

Add 1 can of tomato sauce and half cup vegetable broth (can substitute any liquid).

Let simmer until flavors meld. Serve with cornbread.