Heat a large pot over medium-high with 1 tbsp. of oil (2 tbsp. for 4 servings).
Once oil is hot, add onion and cook for 2-3 minutes until softened. Wash and dice the bell pepper into 1/2 inch pieces, and add to the pot along with the garlic. Cook for another 2 minutes or so until the bell pepper is softened.
Drain and rinse the cannellini beans. Add the spice blend, sweet potato, beans and fire roasted tomatoes to the pot. Crumble in the stock cube, and add 1 3/4 cups of water (3.5 cups for 4 servings). Bring the chili to a boil, and then reduce heat to simmer, covered for about 20 minutes.
Wash, zest and halve the lime. Halve the avocado and slice or dice. Dice or slice the jalapeno pepper, making sure to wash hands thoroughly with soapy water once done. Take care not to touch your eyes or face! To increase the heat of the dish, leave the seeds in the jalapeno, or remove them to tone down the heat. You can either use the jalapeno as a garnish, or stir them into the chili to add heat.
In a large skillet, heat a thin layer of oil. Slice the corn tortillas into wedges, and place into oil once hot. Fry for about 30 seconds - 1 minute per side, or until golden and crisp. Remove to a clean paper towel to absorb any excess oil.
Once the chili has simmered for 20 minutes and the vegetables are cooked through, remove from heat. Taste and adjust seasoning, adding salt and pepper to your liking. To serve, divide chili between bowls. Top with avocado, lime zest and juice, and jalapeno to taste if desired. Serve with tortilla chips and enjoy!