Heat a large pot over medium heat. Add olive oil and allow it to get hot. Add onion, garlic and salt and cook for 3 minutes, stirring often. Add sweet potatoes and cook another 5 minutes, until the sweet potatoes start to get some color.
Sprinkle in the spices and stir to evenly distribute. Add tomato paste and cook for a minute, stirring often until it turns a rusty red color.
Add crushed or diced tomatoes and vegetable broth. Bring chili to a simmer and cook for 45 minutes, or until the sweet potatoes are tender. During the last 5 minutes of cooking, stir in the black beans and pinto beans. Top with desired toppings and enjoy.
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.