Preheat the oven to 400°F (200°C) and spread the cubed sweet potatoes on a baking sheet. Drizzle with a bit of olive oil and toss to coat. Roast for about 20-25 minutes until tender and slightly caramelized around the edges.
Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, listening for a subtle sizzling sound.
Add the ground turkey to the pot, breaking it apart with a spoon. Cook for about 5-7 minutes until the meat is browned and no longer pink, the sound should shift from sizzle to a gentle simmer as the meat releases juices.
Sprinkle in the chili powder, cumin, and smoked paprika, stirring to evenly coat the meat and release their rich aromas. Cook for another minute until the spices are fragrant.
Pour in the diced tomatoes and chicken broth, stirring to deglaze the bottom of the pot and lift up any browned bits for added flavor. Bring the mixture to a gentle simmer.
Dice the roasted sweet potatoes from the baking sheet directly into the simmering pot. Stir carefully to combine everything evenly, allowing the sweet potatoes to soften further and absorb flavors, about 5-10 minutes.
Season with salt and pepper to taste, then let the chili simmer uncovered for another 10 minutes until thickened slightly and flavors meld together.
Taste the chili and adjust seasoning if needed. Once the mixture is thick and fragrant, it’s ready to serve with your favorite toppings or side dishes.
