Start by peeling and dicing the sweet potatoes into bite-size cubes. You want them small enough to cook through but large enough to retain some texture. Chop the onion and bell peppers, and mince the garlic. I find that a good quality knife makes this part much easier and a lot more fun.

In a small bowl, combine the ground cumin, smoked paprika, ground coriander, chili powder, and red pepper flakes. This is the spice blend that will give your chili a marvelous kick. You can adjust the heat by altering the red pepper flakes amount.

In your slow cooker, start layering your ingredients. Add the sweet potatoes, onions, bell peppers, and garlic. Then, sprinkle the spice mix evenly over the top. Next, pour in the chopped tomatoes, crushed tomatoes, and the three kinds of drained beans. A quick stir to combine makes sure all the flavors are harmonized.

If you prefer a thicker chili, mix in the tomato paste. I typically use about ⅓ cup, but if you love a really thick consistency, feel free to add more.

Drizzle the apple cider vinegar and sprinkle sea salt and black pepper. Set your slow cooker on low for six to eight hours or on high for three to four hours. A quick note: resist the urge to peek unless you’re really curious. All that steam escaping is flavor doing a disappearing act!