Place a Dutch oven or 4-6 quart saucepan over medium heat. Add the olive oil and onion. Cook until softened. Stir in 1 1/2 teaspoons salt and the garlic. Cook about 1 minute or until the garlic smells good.
Sprinkle in the spices, stirring to dissolve in the oil. Add the sweet potatoes and pour over enough stock or water just to cover them. Partially cover the pot and cook over medium heat until tender but not mushy, about 20 minutes.
Add maple syrup, hot sauce and beans to the pot. Bring to a simmer and cook uncovered another 10 minutes or so to blend the flavors. If you like your chili more soupy, add more stock or water. Taste for seasoning and add more salt or hot sauce to taste.
Serve in bowls topped with goat cheese and desired garnishes on top.