Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast in the oven for about 20-25 minutes until they are golden and tender.
While the sweet potatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant, with a slight sizzle.
Add the minced garlic to the onions and cook for another minute, stirring constantly until the garlic is fragrant but not browned.
Increase the heat slightly and add the ground turkey to the pot. Break it apart with your spoon and cook for about 5-6 minutes until it is browned and cooked through, with no pink remaining.
Sprinkle the smoked paprika, cinnamon, and a pinch of salt and pepper over the cooked turkey. Stir well to evenly coat the meat with spices, releasing warm aromatic scents.
Pour in the tomato sauce and chicken broth, stirring to combine all ingredients thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low.
Once the sweet potatoes are roasted and tender, add them directly into the simmering chili. Stir carefully to incorporate the velvety sweet potatoes into the hearty mixture.
Let the chili simmer uncovered for another 10-15 minutes, allowing flavors to meld and the chili to thicken slightly. Stir occasionally and taste, adjusting salt and pepper as needed.
Check the seasoning and consistency; if it’s too thick, add a splash of broth or water. If too thin, simmer a little longer to reduce and concentrate flavors.
Turn off the heat once the chili is thick, fragrant, and the sweet potatoes are breaking apart slightly—this creates a creamy texture and depth of flavor.
Serve the chili hot, garnished with fresh herbs if desired. Enjoy the comforting, autumn-inspired flavors in a bowl, fresh from the stove.
