Mince 1 jalapeno pepper and remove the seeds for less heat (feel free to leave the seeds if you prefer a spicier chili).
Dice 1 bell pepper (any color).
Peel 1-2 medium to large sized sweet potatoes. Cut the sweet potatoes into chunks, making sure that they are all relatively the same size to ensure that they cook evenly (yields 5 heaping cups of sweet potatoes).
Drain 1 can of kidney beans and 1 can of pinto (or black) beans. Rinse the beans under cold water to remove any excess sodium if you like (this step is optional).
Place the diced sweet potatoes into a slow cooker. Add the minced garlic, onions, jalapeno and bell peppers. Pour the drained kidney and pinto (or black) beans into the crockpot, along with 1 4 oz. can of diced green chilis (mild or spicy).
Cook the veggie chili for 4-5 hours on High or 6-8 hours on Low.
30 minutes before the end of the cooking time (whether cooking on High or Low), remove 1 cup of the chili broth from the slow cooker using a glass measuring cup. Add 2 Tbsp. cornstarch, arrowroot powder, or thickener of choice and whisk until completely combined.
Pour the slurry back into the crockpot and stir the chili until completely incorporated. Return the lid to the slow cooker and cook for another 30 minutes.The chili is finished when the sweet potatoes and veggies are soft, but not mushy.
To Serve: Serve the veggie chili with diced avocado, a squeeze of lime juice, and fresh cilantro (optional).
Notes
The nutritional information does not include the toppings.