Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another 1 minute, stirring constantly until fragrant.
Increase the heat slightly and add the ground turkey, breaking it apart with your spoon. Cook until the turkey is browned and no longer pink, about 8 minutes.
Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the meat evenly with the spices, cooking for 1 minute to develop the flavors.
Stir in the diced sweet potatoes, diced tomatoes, and broth. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot with a lid and let the chili simmer on low heat for about 30-40 minutes, or until the sweet potatoes are tender and the flavors meld. Stir occasionally to prevent sticking.
Uncover the pot and check the seasoning, adjusting salt, pepper, or spices as needed. If the chili is too thick, add a splash more broth; if too thin, simmer uncovered for a few more minutes.
Once the chili has thickened and the sweet potatoes are soft, turn off the heat. Serve hot, garnished with your favorite toppings if desired.
