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In a large pot over medium heat, heat the olive oil. Add the diced onion with a pinch of salt and pepper, and sauté for 2–3 minutes until softened.
Add the cubed sweet potatoes, cumin, cinnamon, chipotle powder, hot sauce, and chili powder. Stir to coat the sweet potatoes evenly in the spices.
Cook for 3–4 minutes, then add the salsa, vegetable broth, and water. Stir well.
Bring the mixture to a low boil over medium-high heat, then reduce to a simmer.
Add the black beans, cover the pot, and cook for 20–30 minutes or until the sweet potatoes are fork-tender and the chili has thickened.
Stir in the cooked quinoa and mix until fully combined.
For best flavor, let the chili rest for a few hours before serving. Otherwise, serve warm topped with avocado, if using.