Combine sweet potatoes and 1 tablespoon oil on a baking sheet. Season with salt to taste; mix well.
Roast sweet potatoes for 15 minutes. Flip, then cook until tender and lightly browned, about 10 to 15 minutes. Set aside.
Meanwhile, heat remaining 2 teaspoons oil in a dutch oven or large soup pot over medium heat.
Add onions, red pepper, and jalapeño to oil. Season with salt, then saute until tender, about 10 minutes.
Mix garlic and spices (chili powder, cumin, oregano, and cinnamon) into veggies. Cook for one minute, stirring constantly.
Add beans, tomatoes, pumpkin puree, broth, and corn to veggies. Bring to a boil, then reduce heat to a lively simmer. Continue cooking until chili has thickened, about 20 minutes, stirring occasionally.
Stir sweet potatoes into chili, then generously season to taste with salt.
Serve chili hot with your choice of toppings. Enjoy!
You can use any cooking oil for this recipe, such as canola, vegetable, or olive.Make sure to use Pumpkin Puree, NOT Pumpkin Pie Filling (which is flavored and sweetened), for this recipe.This recipe is fairly mild. Make it less spicy by leaving out the jalapeño and by using mild chili powder. Make it more spicy by leaving the seeds in the jalapeño, adding extra jalapeños (or using other chiles, like chipotle peppers), using spicy chili powder, or by adding your fave hot sauce at the table (this Secret Aardvark Sauce is my fave!).Feel free to replace the sweet potato with fresh pumpkin, if you'd prefer. If you do so, make sure to use a sugar / pie pumpkin, not jack-o-lantern type pumpkins.You can use any combination of beans for this recipe. For example, all black beans, all pinto, or even kidney beans.This recipe makes about 12 cups and will serve 6 to 8 people (2 cups per serving or 1.5 cups per serving). Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 2 months.