In a small bowl, mix all the spices and set aside.
Skin the sweet potato and cut into 1-inch cubes. If you cut the sweet potatoes larger then you might need to add extra cooking time until the potatoes are tender.
In a large dutch oven or soup pot, heat the olive oil over medium-high heat. Add the sweet potatoes and spice mixture. Cook until spices are fragrant, about 3-4 minutes.
Stir in the vegetable broth, black beans, diced tomatoes, and honey. Bring to a boil, then simmer for 40 – 50 minutes or until sweet potatoes are soft.
Taste for salt and pepper.
Serve the chili hot. You can garnish it with avocado, sour cream or plain yogurt, cilantro, and a little shredded cheddar cheese. Of course, use vegan products if you want. Also, try squeezing in lime juice for a fresh flavor.