Peel the sweet potatoes and cut them into even cubes.

Rinse and drain black beans thoroughly to remove excess sodium.

Dice onion and bell peppers; mince garlic.

Place sweet potatoes, beans, vegetables, tomatoes, and tomato sauce in the slow cooker.

Add all spices, salt, and pepper.

Pour vegetable broth over the mixture and stir to combine everything evenly.

Add bay leaf on top.

Cover the lid and set the slow cooker to low or high depending on preferred cook time.

Once cooked, the sweet potatoes should be tender and the chili thickened.

Stir in lime juice and remove the bay leaf.

Taste and adjust seasoning.

Serve hot with optional toppings.