Heat olive oil to a large skillet over medium high heat. Add beef, onion and garlic. Saute until beef is lightly browned and onion and garlic are fragrant, about 6 to 10 minutes. Transfer mixture to slow cooker.
To slow cooker add sweet potato, bell peppers, jalapeno, diced tomatoes, broth, spices, sea salt, and pepper. Stir well to combine.
Cover with lid and cook on low for 6 hours. Five minutes before serving, stir in black beans and allow to warm. Divide chili into bowls and garnish with avocado and cilantro. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.