In a large pot, heat olive oil over medium heat.
Add onion and red bell pepper.
Cook for 5-7 minutes, or until softened, stirring often.
Add sweet potatoes, chili powder, cumin, garlic powder, and salt, and cook another 5 minutes.
Add beans, diced tomatoes, tomato sauce, and beer/chicken broth stirring well to combine.
Bring to a boil, reduce heat to medium-low, and let simmer for 40-45 minutes, until sweet potatoes have softened.
Add corn and cook another 5-10 minutes, until warmed through.
Serve topped with sour cream/plain yogurt, avocado, green onions, and shredded cheddar cheese.