In a large sauté pan, add a swirl of olive oil and turn heat to medium.
Add onions, peppers, and sweet potatoes.
Stir, sauteing until softened (about 5-7 minutes) then add carrots and 3 cloves pressed garlic.
Cook for another couple minutes then remove from heat.
Now add all 4 cans of drained beans to a large cast iron soup pot.
Top with all the sautéed veggies.
Finally add tomato sauce, crushed tomatoes, and spices.
Mix well, turn heat to low, cover, and simmer for at least 30 minutes before serving.
Cut out an oval shape in the center of each roll and remove the top.
Scoop out the inside but be careful not to break through the bottom of the bread.
Fill the bowls with chili.
Garnish with a sprinkling of cheese.
Add sour cream to a squeeze bottle and draw on sour cream football lacing as garnish.
Serve hot and enjoy!