Heat 1 tablespoon olive oil in a dutch oven or large pot. Add the diced bell peppers, onions and garlic. Sauté for about 5 minutes until the peppers soften and the onions become translucent.
Stir in the chili powder, cumin, oregano, paprika and crushed red pepper and cook for about 2 minutes until fragrant.
Add the sweet potatoes, black beans, diced tomatoes and vegetable stock and 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 toppings of your choice. Go wild.