Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until it becomes fragrant, stirring constantly to prevent burning.
Push the veggies to the side of the pot, then add the ground turkey. Break it apart with your spoon and cook until browned and cooked through, about 7-8 minutes.
Add the diced sweet potatoes to the pot, stirring to combine with the turkey and vegetables. Cook for 3-4 minutes.
Pour in the diced tomatoes with their juices and the broth, stirring well to combine all ingredients.
Stir in the cumin, cinnamon, smoked paprika, salt, and pepper, coating everything evenly with the spices.
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for about 30 minutes, until the sweet potatoes are tender and the flavors meld.
Uncover the pot and stir the chili. If desired, use a spoon to mash some of the sweet potato pieces slightly to help thicken the mixture.
Taste and adjust seasoning with more salt and pepper if needed. Let it simmer uncovered for another 5 minutes to develop depth.
Serve the chili hot in bowls, garnished with your favorite toppings like chopped cilantro or a dollop of sour cream if desired.
