1. In a large Dutch oven or pot, brown sausage on medium high heat until cooked through. Drain excess oil, leaving about a tablespoon in the pot.
2. Add sweet potatoes and onion, seasoning with salt and pepper, and cook until the onion is soft and translucent. Add the garlic and cook for 1 minute.
3. Add chicken stock, tomatoes, black beans, kidney beans, corn, green chiles, spices, and maple syrup. Bring to a boil, then cover and reduce heat to low. Simmer for 2-3 hours, stirring occasionally, or until the sweet potatoes start to break down and the chili has thickened slightly.
4. Topping Ideas: Avocado, fried tortilla strips, cheese, sour cream

For the Fried Tortilla Strips

1. Pour oil (I used peanut oil) into a heavy bottomed, medium sized pan so that it comes 2 inches up the side of the pan. There should be plenty of room in the pan for the oil to bubble up without boiling over. Heat the oil over high heat until it reaches 350 degrees. Working in batches, carefully drop a handful of tortilla strips into the oil. Use a slotted spoon to remove the strips from the oil when they are a light golden brown, 1-2 minutes. Drain them on a paper towel, and sprinkle generously with salt.