Preheat oven to 350 degrees F. Prepare a baking sheet covered with foil or parchment paper (for easy clean up).
Place sweet potatoes on baking sheet and drizzle with 1 tablespoon olive oil, 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper. Bake for 20 minutes, Remove and let cool.
Pull out a large pot and under medium-high heat. Add olive oil. peppers, and onion and sauté for 5 minutes. Add minced garlic and stir using a wooden spoon.
Add beef and sauté until cooked breaking apart with your wooden spoon.(about 7-10 minutes).
Add your tomatoes, tomato paste, beef broth, chipotle peppers, broth, spices, salt, pepper and partially cooked sweet potato. Combine using your wooden spoon.
Cover and let simmer for about 10-15 minutes . Taste for any additional spices.
NOTE:Note: This chili can be made in advance stored in the refrigerator covered and just warm or add to a slow cooker on warm until ready to serve!