Preheat the oven to 400°F (200°C). Toss the sweet potato chunks with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and caramelized around the edges.
While the sweet potatoes roast, dice the onion and mince the garlic. Heat a tablespoon of olive oil in a large pot over medium heat. Sauté the onion until translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until fragrant. Then, add the ground turkey, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 8 minutes.
Stir in the cumin, cinnamon, and smoked paprika, cooking for 30 seconds to toast the spices and release their aromas.
Add the diced tomatoes with their juices and the broth to the pot. Stir everything together and bring to a gentle simmer.
Drain and rinse the kidney beans, then stir them into the chili. Continue to simmer uncovered for about 10 minutes, allowing the flavors to meld and the chili to thicken slightly.
Once the roasted sweet potatoes are ready, gently fold them into the chili, being careful not to mash them. Let everything simmer together for another 5 minutes, so the flavors unify.
Taste the chili and adjust seasoning with salt and pepper as needed. The chili should be thick, flavorful, and hearty with tender chunks of turkey and sweet potato.
Serve the chili hot, garnished with your favorite toppings like fresh herbs or a dollop of sour cream if desired. Enjoy the warm, spiced flavors of fall in every spoonful.
