Add the olive oil to a large pot over medium low heat. Caramelize the onion with the green chilis and garlic for 15 minutes, stirring every minute or so. Add the sweet potato and red pepper. Add the spices, tomato paste, fire roasted tomatoes, and broth. Simmer until the sweet potatoes are soft.
Use an immersion blender, blend the chili base in a few pulses until it’s partially smooth, partially chunky. (Or blend ½ the chili base in a regular blender and put it back in the pot.)
Break up the sriracha jackfruit in the can with a spoon then add it to the chili. Add the beans, jackfruit, and corn to the pot. Stir in the sugar. Taste and adjust seasonings, adding more spices as needed. If the flavor is tangy from the tomatoes, balance it with a bit more olive oil. Reduce the heat to low and simmer for another 20-30 minutes for the flavors to meld.
Serve the chili in bowls, topped with avocado, red onion, and vegan cheddar shreds if desired.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-sriracha-jackfruit-chili/