Heat your large pot over medium heat and add a splash of oil. Once shimmering, add the diced onion and cook for about 3-4 minutes until it becomes translucent and fragrant.
Add the minced garlic to the pot and cook for another 30 seconds, stirring constantly until fragrant.
Increase the heat to medium-high and add the ground turkey, breaking it apart with your spoon. Cook for about 5-6 minutes until it’s browned evenly and no pink remains.
Stir in the diced sweet potatoes and cook for another 2-3 minutes, allowing them to start softening slightly and absorb some of the flavors.
Sprinkle in the cumin, cinnamon, smoked paprika, and chipotle chili powder, stirring well to evenly coat all ingredients with the spices. Let it cook for 1 minute until the spices release their aroma.
Pour in the chicken broth, stirring to loosen any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
Reduce the heat to low and cover the pot. Let the chili simmer for about 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and flavors meld together.
Uncover the pot and stir in the drained black beans. Continue simmering for another 5 minutes to heat the beans through and thicken the chili slightly.
Taste the chili and season with salt and pepper as needed, adjusting the seasoning to your preference.
Once the chili has thickened slightly and the flavors are well combined, turn off the heat. Serve steaming hot, garnished with your favorite toppings if desired.
