Heat the Dutch oven over medium heat and add a drizzle of oil. Once shimmering, add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
1 medium yellow onion
Add the minced garlic and cook for another 30 seconds until it smells aromatic, stirring constantly to prevent burning.
3 cloves garlic
Add the ground turkey to the pot, breaking it apart with a spoon or spatula. Cook until it’s browned and no longer pink, about 8 minutes, allowing the meat to develop a slight crust.
1 lb ground turkey
Stir in the diced sweet potatoes and cook for another 2-3 minutes, letting the flesh start to soften slightly.
2 sweet potatoes
Pour in the diced tomatoes with their juice and the vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
1 can diced tomatoes, 1 cup vegetable broth
Add the chili powder, cumin, smoked paprika, red pepper flakes (if using), and season with salt and pepper. Mix well to evenly distribute the spices.
2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 pinch crushed red pepper flakes
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer gently for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
Check the seasoning and adjust salt and pepper as needed. The chili should be thick, with the sweet potatoes fully cooked and incorporated into the flavorful sauce.
Ladle the steaming, hearty chili into bowls and enjoy this vibrant, comforting dish with your favorite toppings or crusty bread.
