Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of olive oil, then spread them out on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized, stirring halfway through to ensure even cooking.
While the sweet potatoes roast, heat a large Dutch oven over medium heat. Add a splash of olive oil and sauté the diced onion until it becomes soft and translucent, about 5 minutes, and you start to smell the sweetness of the onions.
Add the minced garlic to the onions and cook for another minute until fragrant, stirring constantly to prevent burning.
Increase the heat slightly and add the ground turkey to the pot. Break it apart with a spoon and cook until browned and cooked through, about 8-10 minutes, stirring occasionally.
Sprinkle the cumin, cinnamon, and paprika over the cooked turkey and stir well to coat the meat in the spices, releasing their warm aromas.
Add the can of diced tomatoes (with juice) and the broth to the pot. Stir everything together and bring to a gentle simmer, then reduce the heat to low.
Once the sweet potatoes are done roasting, add them to the simmering chili, gently folding them into the mixture to combine all flavors evenly.
Let the chili simmer uncovered for another 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully.
Taste the chili and season with salt and pepper as needed. The chili should look thick, with the sweet potatoes adding a vibrant orange color against the tomato base.
Serve the flavorful fall turkey chili hot, garnished with your favorite toppings like chopped cilantro or a dollop of sour cream if desired. Enjoy the hearty, comforting aroma and rich textures with each spoonful.
