Preheat your oven to 400°F (200°C). Spread the peeled and cubed sweet potatoes on a baking sheet, drizzle with a tablespoon of olive oil, sprinkle with salt, and toss to coat. Roast for about 25 minutes until golden and tender, stirring midway, and then set aside.
While the sweet potatoes roast, roast the bell pepper directly over a gas flame or under a broiler until blackened and blistered. Place it in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and chop the roasted pepper into small pieces.
Heat a large pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Stir in the minced garlic, smoked paprika, and cinnamon. cook for about 1 minute until fragrant and spices are well combined.
Add the diced tomatoes with their juice to the pot, stirring to combine. Let the mixture simmer gently for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the roasted sweet potatoes and chopped roasted bell pepper into the pot, stirring gently to distribute evenly.
Allow the chili to simmer uncovered for about 10 minutes, thickening slightly and letting the flavors deepen. Season with salt and pepper to taste.
Add the rinsed black beans to the chili and cook for another 5 minutes, just until heated through. Taste and adjust seasoning if needed.
Serve the chili hot, topped with your favorite garnishes like fresh herbs, a squeeze of lime, or a dollop of yogurt. Enjoy the cozy, flavorful bowl that captures the essence of fall.
