First prep your vegetables. Dice your onion, mince your garlic and dice your bell pepper.
Now wash your sweet potatoes, peel and dice them into bite sized pieces.
Next, rinse your beans if you are using canned as this helps to aide in digestion.
Add all of your veggies (onion, garlic, bell pepper and sweet potatoes) and your beans to your slow cooker.
Now add your diced tomatoes, vegetable broth and tomato paste and stir to incorporate together.
Next add your spices: chili powder, cayenne, cumin, paprika, salt and pepper.
Stir until everything is well incorporated together.
Place your lid on your slow cooker and cook for 2-3 hours on high or 4-5 hours on low. You are really just looking to marry the flavors and cook your sweet potatoes until tender.
Serve topped with avocado, green onion, vegan sour cream, a squeeze of lime and cornbread for the ultimate chili experience.