Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the chopped sweet potatoes on the sheet, drizzle with half of the olive oil, and toss to coat evenly. Roast for about 25-30 minutes until golden brown and tender, stirring halfway through.
While the sweet potatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic, smoked paprika, and cumin to the onions, stirring constantly for about 1 minute until fragrant and spices darken slightly.
Increase the heat slightly and add the ground turkey to the pot. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the canned diced tomatoes (with juice) and the roasted sweet potatoes. Mix gently to combine all flavors and ingredients evenly.
Pour in the broth, season with salt and black pepper to taste, and bring the mixture to a gentle simmer. Cover partially and let simmer for about 15 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
If using black beans, fold them into the chili now and cook for another 5 minutes until heated through. Taste and adjust seasoning if needed.
Check the chili’s consistency; if it’s too thick, splash in a little hot water or broth and stir until desired consistency is achieved. The aroma should be rich, smoky, and slightly sweet from the roasted sweet potatoes.
Remove from heat and let the chili rest for a couple of minutes to settle the flavors. Serve hot, garnished with optional toppings like fresh herbs or a squeeze of lime if desired.
