Preheat oven to 400°F (200°C). Pierce clean sweet potatoes all over with a fork. Bake on the center oven rack for 45–50 minutes until completely fork-tender.

In a crockpot, combine drained beans, diced tomatoes, diced bell peppers, onions, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Cover and cook on LOW for 4–6 hours (or HIGH for 2–3 hours) until vegetables are soft and flavors are melded.

Remove sweet potatoes from oven and let cool slightly for 10 minutes. Slice a long oval out of the top skin of each potato.

Gently scoop out approx. ½ cup of orange flesh from the centers, leaving a thick border around the sides and bottom.

Stir the reserved sweet potato flesh directly into the crockpot chili to thicken and sweeten the mixture.

Spoon generous portions of hot chili filling into the hollowed sweet potato skins.

Return stuffed potatoes to the oven for 5–7 minutes to heat through.

Garnish immediately before serving with fresh diced avocado, chopped cilantro, and chopped dill.