Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until it's fragrant and slightly golden.
Increase the heat to medium-high and add the ground turkey, breaking it apart with a spatula. Cook until it’s browned all over, about 7-8 minutes.
Add the diced sweet potatoes to the pot, stirring to combine with the meat and onions. Cook for 5 minutes, allowing the sweet potatoes to start softening.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper, coating everything evenly with the spices. Let the mixture cook for 2 minutes to toast the spices and intensify their aromas.
Pour in the diced tomatoes with their juices and add the rinsed kidney beans. Stir everything well, scraping up any browned bits from the bottom of the pan.
Bring the chili to a gentle simmer, then reduce the heat to low. Cover and cook for 30-35 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors meld together.
Remove the lid and taste the chili, adjusting salt and pepper as needed. Let it simmer uncovered for another 5 minutes if you want it thicker.
Once the chili has thickened to your liking and the sweet potatoes are fork-tender, turn off the heat and let it sit for a few minutes to settle.
Spoon the hearty chili into bowls, garnish with your favorite toppings if desired, and enjoy the rich, fragrant flavors on a cozy evening.
