Three-bean chili

This is an easy recipe. I made it for a potluck. Since I don't add salt, I added things to make it taste sweet. I think regular people would like this (hence, a good potluck dish). I put the amounts as ranges because it depends on what you have an hand and what you like more--it's hard to ruin it with too much or too little of something.

1-2 onions
1-4 garlic cloves (to taste)
1-2 large sweet potatoes
2-3 large carrots
2 16-oz cans of tomatoes
3 cans of beans, different kinds: I used black soy, red kidney, and chick peas. pinto would be good too, and black beans too.
1-2 red or green bell peppers (optional; I didn't have any today).
2-3 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano
1/4-1/2 tsp cinnamon or cinnamon stick
1/4 tsp cayenne pepper (optional)
2 cups frozen sweet corn
1-2 Tbsp date syrup (optional)

Run the carrots, and onions through a food processor. The resulting texture after cooking is a bit similar to the ground meat in chili. Add the spices (except cinnamon), and some water and start cooking the carrots and onions. Run the sweet potatoes, peppers, and garlic through the food processor too (or chop with a knife if you prefer). Add the tomatoes, veggies, and water to the pan and cook for about 20 minutes. Add the beans, cook some more. Add the cinnamon stick for about 5 minutes (then remove), or add the ground cinnamon. Add the corn and date syrup in the last 5-10 minutes. Total cooking time is about an hour.