Preheat the oven to 400°F (200°C). Spread the sweet potato chunks on a baking sheet, drizzle with a little olive oil, and toss to coat. Roast for about 20-25 minutes, until golden and tender, then set aside.
Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it begins to soften and become fragrant.
Add the minced garlic to the skillet and cook for another 30 seconds until it releases a pleasant aroma.
Increase the heat slightly and add the ground turkey, breaking it apart with a wooden spoon. Cook for 6-8 minutes until the turkey is browned and cooked through.
Stir in the smoked paprika, cumin, and chili powder, cooking for 1 minute to toast the spices and deepen their flavors.
Add the canned diced tomatoes (with juice) and chicken broth to the skillet, stirring well to combine. Bring to a gentle simmer.
Once simmering, add the roasted sweet potato chunks, stirring gently to distribute evenly. Reduce the heat to low and let it simmer for 15-20 minutes, allowing flavors to meld and the chili to thicken.
Taste the chili and season with salt and pepper as desired. Stir and let it cook for another 2 minutes to incorporate seasoning.
Serve the chili hot, garnished with your favorite toppings such as fresh herbs or shredded cheese if desired.
