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Heat a large skillet over medium-high heat. Add the meat to the pan and brown meat for about 6 to 8 minutes. Using a slotted spoon, transfer the cooked meat into the crockpot. In the same skillet, add oil (if needed), sauté the onion and garlic until fragrant or about 2 minutes.
Add the bell peppers and cumin and mix together, scraping the pan and coating the vegetables for an additional minute on medium-high heat. Place the seasoned peppers, onion, and garlic in the crockpot on top of the meat.
Add the sweet potatoes, chili powder, and paprika, chipotle sauce, and tomato paste to the crock pot and mix to combine. Add the tomatoes and the broth (use 2 cups for thicker chili). Season with black pepper and mix to combine.
Place a bay leaf on top (if using), cover and cook on HIGH for 3 hours to 3 ½ hours or until the sweet potatoes are tender. Remove the bay leaf and season with salt, to taste. Place on WARM for another 10 minutes until ready to serve
Once cooled, store in an airtight container in the fridge for up to 3 days.