Begin by peeling and dicing the sweet potatoes into bite-sized cubes. Chop the onion and bell peppers, then mince the garlic. Drain and rinse the black beans under cold water.

If you desire a depth of flavor, heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onions, sautéing for about 5 minutes until they turn translucent, then stir in the minced garlic and bell peppers for an additional 3 minutes. Add the chili powder, cumin, and cinnamon, toasting the spices for 1 minute until fragrant.

Transfer the sautéed vegetables to the crockpot (if you chose to sauté) and add the diced sweet potatoes, drained black beans, and diced tomatoes. Pour in the canned tomato liquid, or add vegetable broth or water for a stew-like texture. Stir everything together gently.

Cover the crockpot and set it to cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The chili is done when the sweet potatoes are fork-tender.

As the cooking time nears its end, taste the chili and adjust the seasoning as needed. Add salt, pepper, or additional spices to elevate the flavors.

Ladle the finished chili into warm bowls and garnish with your favorite toppings like sliced avocado, fresh cilantro, or vegan cheese. Pair it with crusty bread or serve it over rice.