This is a quick, filling chili that can easily be made with pantry ingredients. Says its creator, Chef Sara Boan of the Catskill Animal Sanctuary’s Compassionate Cuisine program, “If you’re like me and always have a sweet potato or two, some frozen corn, and canned beans and tomatoes on hand, this recipe practically makes itself!” These measurements will produce a mildly to moderately spicy chili. For a less spicy version, according to Boan, omit the jalapeño and reduce or omit the chipotle chili powder. Also, feel free to substitute whatever beans you have for the three used here. You’ll need 4½ cups cooked beans in all.