Heat olive oil in a large pot over medium heat, then add chopped onion. Sauté until translucent and fragrant, about 5 minutes, stirring occasionally.
Add minced garlic to the pot and cook for another minute until fragrant. Stir frequently to prevent burning.
Push the onion and garlic aside, then add ground turkey to the pot. Cook until browned all over, breaking it apart with a spoon, about 6-8 minutes.
Stir in chili powder, cumin, black pepper, and a pinch of salt. Cook for 1-2 minutes to toast the spices and enhance their aroma.
Add diced sweet potatoes, diced tomatoes with their juices, and chicken broth. Bring the mixture to a gentle boil.
Reduce heat to low, cover the pot, and simmer for about 30 minutes, or until the sweet potatoes are tender and the chili has thickened slightly.
Uncover the pot, taste, and adjust salt and pepper as needed. Let it simmer uncovered for another 5 minutes if you'd like a slightly thicker consistency.
Serve the chili hot, garnished with your favorite toppings like chopped herbs or sour cream if desired.
