In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potato. Cooking, stirring occasionally, until the onions are translucent, about 8 minutes.
Reduce the heat to medium low. Add the garlic, chili powder, cumin, chipotle chile powder, salt, and cinnamon. Cook and stir until very fragrant, about 30 seconds.
Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring the mixture to a simmer. Continue cooking for 30 minutes, stirring periodically and adjusting the heat as needed so that you maintain a gentle simmer.
Remove from the heat. Transfer 2 cups of the chili to a blender and puree (be careful, as hot chili will splatter!), then stir the blended portion back into the chili. (You also can puree the chili slightly with an immersion blender; be sure to leave it very chunky. The blending is just meant to thicken it up and it improves the flavor too.)
Stir in the vinegar and honey. Taste and adjust the seasoning as desired. Enjoy hot with desired toppings.
TO STORE: Refrigerate chili in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
TO FREEZE: Freeze leftover chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.