Crumble the Italian sausage into the bottom of a large Dutch oven over medium high heat. Sauté until the meat is no longer pink, about 6 - 7 minutes.
Add the sweet potatoes and onions. Cook and for about 5 minutes, until the onions are tender. Stir in the garlic, cumin, chili powder, and salt. Cook for another minute, until the garlic is fragrant.
Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes, until sweet potatoes are tender and easily pierced with a fork.
Add the beans and tomatoes, and squeeze in the fresh lime juice. Simmer for another 5 minutes, or until heated the chili is heated through.
To freeze chili, cool completely first, then store in resealable freezer bags for up to 2 months in the freezer. To reheat, thaw overnight in the refrigerator, then warm on top of the stove or in the microwave.