Heat the olive oil in a large soup pot over medium heat until shimmering. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant, making the kitchen smell savory and warm.
Stir in the ground turkey, breaking it apart with a spoon, and cook until browned and no longer pink, about 7-8 minutes. The meat should develop some golden spots.
Add the diced sweet potatoes to the pot, stirring to coat with the spices and cooking for 2-3 minutes until they start to soften slightly.
Stir in the diced tomatoes (with juice), cumin, cinnamon, chili powder, black pepper, and a pinch of salt, blending the spices evenly into the mixture.
Pour in the broth, stirring everything together and scraping up any brown bits from the bottom of the pot for flavor.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened to your liking.
Taste and adjust the seasoning with salt or more spices if desired. The chili should be hearty, with a thick, chunky texture and vibrant orange hue from the sweet potatoes.
Serve hot, garnished with your favorite toppings such as chopped cilantro, sour cream, or shredded cheese if desired.
