Spicy, smoky three bean and sweet potato chili

My secret ingredient is to add two TBSP of peanut butter near the end of simmering to add a richness and a depth of flavor. It’s so good, I can’t stop eating it out of the pot and burning my tongue.
Edit for recipe. It’s my original one.
Recipe…I don’t measure when I cook but I will do my best to best estimate the amounts.
1 large yellow onion chopped.
2 bell peppers chopped. (I used green and yellow because it’s what I had on hand)
4 jalapeños chopped (I left all the seeds because I love heat but you can remove seeds to your liking)
A few cloves of garlic minced.
Approx. 4 TBSP dark chili powder and 2 TBSP cumin
A few pinches of dried Mexican oregano
2 dried bay leaves
Kosher salt and fresh cracked black pepper to taste.
1- 28 oz can of whole peeled tomatoes in purée. I squash and smash the tomatoes with my hand. You can used diced to make it easier.
2 TBSP tomato paste
3- 15 oz cans of beans drained and rinsed. Any variety will do. I used dark red kidney beans, black beans and cannellini beans (white kidney beans) because that’s what I had in my pantry.
1 large sweet potato peeled and chopped.
1 large smoked and dried guajillo pepper, 2 dried , smoked Pasilla pepper, 4 dried chili de arbols. (Rehydrate these by simmering them in water for about 20 mins. Drain then blend them up whole with a little fresh water)*
Approx. 2 TBSP of peanut butter
Sauté the onions and fresh peppers in pot with a little cooking oil. Adding a little kosher salt to help them soften. Once onions are translucent, add minced garlic, sauté until garlic is fragrant. Add all dried spices. Stirring to bring out the flavor. Add tomato paste, tomatoes, and about 14 oz of water, you can always add more water if needed so I would just add water slowly.
Add smoked pepper purée.
Add sweet potatoes and beans.
Bring to a boil, then turn heat to low.
Simmer for about an hour. (You don’t have to do it that long but I had the time)
Stir in the PB or other nut butter in last 10 minutes of cooking.
Salt and pepper to taste.
A squeeze of lime.
You can eat it straight like I did or add toppings like scallions, fresh cilantro, radishes. It’s great over rice or quinoa as well.
*you can skip this step if you use some chopped up chipotles in adobo. I often do that but I didn’t have any on hand.