Heat the oil in a large Dutch oven pot over medium heat. Add the onions, garlic, and salt and saute until lightly browned, about 5 minutes. Season with plenty of freshly ground black pepper. Add the red pepper and spices and cook 3 minutes more.
Next, add the sweet potato, tomatoes, kidney beans, broth, and maple syrup. Turn heat up to high and bring chili to a rolling simmer, stirring often.
Turn heat down to medium-low and cook, stirring occasionally, until sweet potato is fork-tender, about 25 minutes. Taste and add additional seasonings, if desired: salt, pepper, or spices. Flavours deepen the longer it sits, so feel free to make this ahead of time.
Serve in bowls with desired toppings: quinoa, avocado, cilantro, lime juice, cashew sour cream, and pickled jalapenos.