Preheat your oven to 400°F (200°C) and spread the cubed sweet potatoes on a baking sheet. Toss with a little olive oil and a pinch of salt, then roast for about 25-30 minutes until golden and tender.
While the sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until it becomes aromatic.
Increase the heat to medium-high and add the ground turkey to the pot. Cook, breaking it apart with a spoon, until browned and cooked through, about 8 minutes.
Stir in the cinnamon and cumin, cooking for about 1 minute to toast the spices and bring out their aroma.
Add the canned diced tomatoes with their juice, cooking for another 5 minutes to meld the flavors.
Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low and cook for about 10 minutes, allowing the chili to thicken slightly.
Once the sweet potatoes are finished roasting, fold them into the chili. Stir gently to combine, and let the flavors meld for another 5 minutes on low heat.
Season with salt and pepper to taste, giving the chili a final stir to distribute the seasoning evenly.
Serve the hearty fall chili hot, garnished with your favorite herbs or a dollop of sour cream, if desired. Enjoy the cozy, flavorsome bowl that celebrates seasonal ingredients.
