Peel and cut the sweet potatoes into 1-inch chunks, then dice the onion and green bell pepper into 1/2-inch pieces. Mince the garlic fresh (this makes a noticeable difference in flavor compared to pre-minced). Drain and rinse the black beans in a fine-mesh strainer to remove excess sodium and starch. Having everything prepped and ready before you start will make assembly seamless and ensure even cooking throughout the chili.

In a small bowl, combine the cumin, chili powder, paprika, oregano, cayenne pepper, and salt. This step of combining dry spices together—called blooming—allows them to distribute evenly throughout the chili rather than settling to the bottom. The spice blend will be more cohesive and flavorful when mixed with liquid than if added separately.

Add the diced onion and green bell pepper to the crockpot first, then add the sweet potato chunks on top. Scatter the minced garlic over the vegetables, then pour in the spice blend from Step 2, stirring gently to distribute the spices evenly. Add the black beans from Step 1, then pour in the diced tomatoes (with their juices) and chicken broth. Stir everything together to combine and ensure the spices are well-distributed throughout the liquid. I find that layering ingredients this way helps build flavor complexity as the chili cooks.

Cover the crockpot and cook on low for 4 to 5 hours. The sweet potatoes should be fork-tender and the flavors should have melded together beautifully. If you're short on time, you can cook on high for 2 to 3 hours, though the low-and-slow method allows the spices to develop more fully and creates a richer, more cohesive flavor profile.

Before serving, give the chili a good stir and taste it. Adjust the seasoning as needed—if you prefer more heat, add additional cayenne pepper a pinch at a time. If the chili tastes thin or watery, leave the lid off for the last 20-30 minutes of cooking to allow excess liquid to evaporate and concentrate the flavors. This is your chance to make it exactly how you like it.

Ladle the warm chili into bowls and serve immediately. This chili pairs beautifully with cornbread, a dollop of sour cream, diced red onion, or fresh cilantro if you'd like to add toppings.