Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced garlic and cook for another minute, until you smell the fragrant aroma and the garlic is slightly golden.
Increase the heat to medium-high and add the ground turkey. Break it apart with your spoon or spatula, cooking until it’s no longer pink and starts to brown, about 5-7 minutes.
Stir in the diced sweet potatoes, cooking for 2-3 minutes to begin softening them and coating with the savory aroma of the turkey and spices.
Add the diced tomatoes with their juice, kidney beans, chopped chipotle peppers, cumin, and smoked paprika. Stir well to combine all the flavors evenly.
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors meld together.
Uncover the pot and taste the chili, adjusting the seasoning with salt and pepper as needed. Continue simmering uncovered for another 5 minutes to thicken slightly.
Turn off the heat and let the chili rest for a few minutes; it will thicken further and develop richer flavors.
Serve the hearty turkey and sweet potato chili hot, garnished with your favorite toppings if desired.
