Dice onion and bell pepper. Peel and dice sweet potato, set aside.
In a stockpot over medium heat, sauté diced onion and bell pepper until softened.
Add sweet potato and spices, stir to coat the vegetables in the seasonings. Continue to sauté for 5 minutes.
Add minced garlic, and stir. Allow garlic to sauté with the vegetables for 1 minute.
Pour in vegetable broth and diced tomatoes (with juice) and black beans (rinsed and drained) to stockpot.
Adjust heat to bring to a boil. Cover the stockpot and allow the chili to simmer for 25 minutes, stirring a few times.
Taste chili and adjust seasons if needed.
Serve warm with desired toppings.