Wash bell peppers and, using a paring knife, cut a circle in the top of the pepper. Remove stem and seeds and discard to compost. Use your paring knife to carve monster faces in each pepper, cutting in holes for the eye(s), nose and mouth. Set aside.
In a large saucepan, melt butter over medium heat. Add onion, garlic, chili powder, cumin, oregano and cinnamon and cook, stirring for about 5 minutes or until softened. Stir in sweet potatoes to coat. Add tomatoes, broth and tomato paste; stir until combined. Bring to boil. Reduce heat, cover and simmer, stirring occasionally for about 15 minutes or until almost tender. Add beans, cream, salt and pepper; simmer uncovered for about 15 minutes or until potatoes are tender and slightly thickened.
Spoon into carved peppers and top with cheese to serve.
Tip: You can reheat the chili in the pepper cutouts to soften the peppers and enjoy the chili right from the pepper. Added bonus: the peppers look wrinkly and extra scary for your Halloween dinner.