In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, garlic, chili powder, Creole seasoning, paprika, salt, and cumin. Cook, stirring occasionally, until vegetables are softened, 5 to 10 minutes. Add tomato paste, and cook, stirring occasionally, until deepened in color, about 2 minutes.
Add sweet potatoes, broth, chickpeas, diced tomatoes, tomatoes with green chiles, and bay leaves to vegetable mixture, stirring until well combined. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened slightly and sweet potatoes are tender, 30 to 45 minutes.
Discard bay leaves. Serve with sour cream. Garnish with jalapeño and cilantro, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cajun-spiced-sweet-potato-chili/