Drain and rinse the beans, chop and prep all the veggies.
In a pot, heat a few tbsps. of oil, and sauté the onion and garlic.
When onions are translucent, add 2 cans of fire roasted tomatoes and sauté for 5 minutes to reduce the tomatoes.
Add the spices: 1 tbsp paprika, 1 tbsp garlic powder, 3/4 tbsp cumin powder and some salt.
Add the peppers and jalapeno and sauté for a few more minutes.
Add the beans, and vegetable broth(or just water) and enough water to to cover the chili by a few inches.
Simmer on medium for 15 minutes, or as long as you can for the flavors to blend and the chili to thicken.
Add the sweet potato and simmer for an additional 10 minutes until sweet potato is soft.
Check for seasoning, adding salt if necessary, and add water for desired consistency.
Serve, topped with yogurt, onions, cilantro, jalapeño, lime or avocado.