Preheat your oven to 400°F (200°C). Toss the chopped sweet potatoes with olive oil, then spread them evenly on a baking sheet. Roast for about 25-30 minutes until they are tender and lightly caramelized around the edges.
While the sweet potatoes roast, heat a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic to the onions and cook for another minute, until fragrant and just starting to brown.
Stir in the chopped chipotle peppers, cumin, cinnamon, and grated ginger, cooking for 1-2 minutes until spices are fragrant and mixture is slightly bubbling.
Add the diced tomatoes with their juices and the roasted sweet potatoes to the pot. Stir well, breaking down some of the sweet potato chunks to thicken the mixture.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and cook for about 15 minutes, stirring occasionally to meld flavors.
Add the drained black beans and stir to combine. Season with salt and pepper to taste. Continue simmering uncovered for another 10 minutes until the chili thickens slightly and the flavors deepen.
Taste and adjust seasoning with more salt, pepper, or a splash of lime if desired. Drizzle the maple syrup for subtle sweetness and stir to incorporate.
Once the chili is thick, fragrant, and bubbling, turn off the heat. Serve it hot, garnished with fresh cilantro or your favorite toppings if desired.
