Start by peeling and dicing the sweet potatoes into bite-sized pieces, ensuring they are uniform for even cooking.

In a medium skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Next, stir in the minced garlic and bell peppers, cooking for an additional 3 minutes until they become tender.

Sprinkle in the chili powder, cumin, and cinnamon, toasting briefly to enhance their flavors.

Transfer your sautéed mixture to the slow cooker. Add the diced sweet potatoes, rinsed black beans, diced tomatoes, and any remaining spices. Stir to combine.

Cover the slow cooker and set it to Low for 6–8 hours or High for 3–4 hours.

At the end of the cooking time, taste the chili and adjust the seasoning as needed.

Ladle the chili into bowls and customize each serving with toppings like diced avocado, fresh cilantro, or vegan sour cream.