Heat Olive Oil (1 tablespoon) in a dutch oven or large pot. Add the Red Bell Pepper (1), Green Bell Pepper (1), Yellow Onion (1/2), and Garlic (2 clove). Sauté for about 5 minutes, until the peppers soften and the onions become translucent.
Stir in the Mexican Chili Powder (1 1/2 teaspoon), Ground Cumin (1 teaspoon), Dried Oregano (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Kosher Salt (to taste) and Crushed Red Pepper Flakes (1/2 teaspoon) and cook for about 2 minutes until fragrant.
Add the Sweet Potato (1), Black Beans (1 can), Fire Roasted Diced Tomatoes (1 can), Hot Sauce (to taste) and Vegetable Stock (1 cup).
Bring your chili to a boil over high heat. Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.
Ladle chili into bowls and serve with Fresh Cilantro (to taste), Avocado (to taste), Shredded Cheddar Cheese (to taste), and Scallion (to taste) if desired.