Place the pot on the stove and turn heat to medium-high. Cook ground beef and onion until fully cooked. The onion should be translucent and the ground beef should have no pink in the center. Drain the grease from meat and onion mixture and set aside in a separate bowl.

Add sweet potatoes, bell pepper, and cloves to the hot pan and cook. If you plan on simmering for longer than 30 minutes, you may leave the vegetables slightly undercooked. If you plan to do a quicker simmer, cook until fork tender.

Once cooked to desired tenderness, add in meat and onion mixture, tomatoes and chili, tomato sauce and vegetable broth.

Mix in bay leaves, cumin, chili powder, and red pepper flakes. Bring chili to a boil.

Once boiling, turn heat down to medium-low and simmer. Simmer for 15-60 minutes.

Once finished simmering, stir in cheese, one handful at a time until completely incorporated. Top chili with sour cream, fresh tomatoes, and cilantro.