Cut sweet potatoes into ½-inch cubes rather than larger chunks—they'll cook evenly in 25-30 minutes and break down slightly to thicken the chili naturally without cornstarch.

Toast the chili powder and cumin in the pot with avocado oil for 1-2 minutes before adding onions to unlock their full aromatic potential and deepen the flavor profile.

Combine diced tomatoes for texture and crushed tomatoes for body—the crushed variety creates a richer, silkier sauce while diced pieces maintain structure throughout cooking.

Check seasoning around the 40-minute mark while sweet potatoes are nearly tender, allowing time for flavors to meld if you need to add more chili powder, cumin, or salt.

Prepare the chili a day in advance and refrigerate—the spices, beans, and sweet potatoes develop deeper, more complex flavors as they rest together overnight.