Sweet Potato Chili

The sweet potatoes we've been getting from the CSA are the best I've ever had. I am a huge fan of the sweet potato. I love a baked sweet potato with the insides mashed and mixed with applesauce. However, I haven't quite figured out how to incorporate protein into that combination (nor do I actually foresee anyone being as in love with the idea as I am.)
6 Lbs is a lot of potatoes. Some were used in the sweet potato falafel but that still leaves me with close to 4.5 lbs with more to come [most likely].

So I thought I'd play down the sweetness of the sweet potato with a savory dish and make some chili (SPICY, of course)

This makes about 6 servings

3 lbs sweet potatoes
1/2 sweet onion
2 carrots
2 stalks of celery
2 tablespoons olive oil
1 can of beans (or 1 cup of dried or fresh beans)
[I used cranberry because they were fresh from the CSA. In general, I use kidney or garbanzo beans]
1 1/2 cup stock
Chili powder
Chipotle pepper powder (chipotles in adobo or smoked paprika can be substituted)
Red or cayenne pepper ground

Bake the sweet potatoes for about 1 hr making sure they are soft all the way through
If you're looking for a chunkier chili you can leave them a little firm.
Remove the potatoes from the oven and allow them to cool before removing the flesh from the skin. Remove the flesh into a bowl and mash with a potato masher until you have the desired consistency. They don’t have to be as smooth as mashed potatoes but whatever lumps you have left will probably stick around.
Dice the onion, carrots and celery.
Heat the oil and add your diced vegetables. Allow the vegetables to cook until they are soft and then add in the sweet potatoes.
Thin out the chili to your desired consistency using the stock. Add a little at a time.
Add the seasoning to taste. I never measure.
I probably use somewhere around 4 tablespoons of chili powder, 2 tablespoons of chipotle (more if you're using smoked paprika) and 1/2 tablespoon of red or cayenne pepper.
Allow the chili to cook covered for about 30 minutes.