Preheat your oven to 400°F (200°C) and spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat. Roast for about 25-30 minutes until tender and caramelized at the edges, then set aside.
Heat a large pot or Dutch oven over medium heat and add a tablespoon of olive oil. Toss in the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic to the onions and cook for another minute, until the garlic is aromatic but not browned. Then, increase the heat to medium-high and add the ground turkey.
Cook the turkey, breaking it apart with your spoon, until it’s no longer pink and begins to brown slightly, about 8 minutes. Season with salt, pepper, chili powder, and cumin as it cooks.
Pour in the diced tomatoes with their juice and the chicken broth. Stir well to combine all the flavors, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Add the drained black beans to the chili and stir to distribute evenly. Let the chili simmer gently uncovered for about 15 minutes, allowing it to thicken slightly and the flavors to meld.
Once the sweet potatoes are roasted and tender, fold them into the chili, mixing gently so they retain some shape but blend well with the sauce. Continue simmering for another 5 minutes, until heated through.
Taste and adjust seasonings with additional salt or chili powder if desired. Remove from heat and let the chili sit for a few minutes to settle, enhancing its rich, layered flavors.
Serve the turkey chili hot, spooned into bowls, garnished with fresh herbs if desired. Enjoy the hearty, flavorful dish with a side of cornbread or crusty bread.
