In a large Dutch oven, brown the ground beef with the onions and garlic. Drain and return to the pan.
Add the diced tomatoes, beef broth PLUS 2-3 CUPS HOT WATER (or use 4-5 cups hot water). Bring to a boil and add the sweet potato chunks, carrot and parsnip slices.
Add the chili powder and cinnamon. Bring to bubbling, reduce heat to medium. Then cover and cook for 10 to 15 minutes, or until the sweet potatoes, parsnips and carrots are fork tender.
Serve as is, or with a side of fresh bread. Enjoy!