In a large saucepan, brown the onions in the oil. Add the bell pepper, garlic, jalapeño, and spices and sauté for about 2 minutes.
Add the tomatoes, beans, sweet potatoes, and broth and bring to a boil. Simmer uncovered, stirring frequently, for about 30 minutes or until the potatoes are tender. Add the corn and peanuts and cook for about 5 minutes. Add the cilantro. Adjust the seasoning.
If you want to serve this chili with cornbread, see our recipe.