Heat a large pot over medium heat. Add the ground turkey and cook, breaking it apart with a spatula, until it turns golden and begins to brown, about 7 minutes. Transfer to a plate and set aside.
Add a little oil if needed, then toss in the diced onion. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-4 minutes.
Stir in the minced garlic and cook until just fragrant, about 30 seconds, releasing a warm aroma.
Add the cubed sweet potatoes to the pot and stir well, coating them with the spices and aromatics. Cook for 3 minutes until they start to soften slightly.
Sprinkle in the cinnamon, smoked paprika, and cocoa powder, stirring to evenly distribute the warm spices throughout the mixture. Let the aroma deepen as the spices bloom, about 1 minute.
Pour in the fire-roasted tomatoes and chicken broth, stirring gently to combine all the ingredients and scrape up any flavorful browned bits from the bottom of the pot.
Return the browned turkey to the pot, stirring it into the mixture. Season with salt and pepper to taste.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer uncovered for about 25 minutes, until the sweet potatoes are tender and the flavors meld, stirring occasionally.
Uncover the pot, and if the chili is too thick, stir in a splash more broth. Taste and adjust seasoning with additional salt, pepper, or spices as desired.
Cook for another 5 minutes, letting the flavors deepen and the chili thicken slightly. The sweet potatoes should be soft and the chili aromatic.
Remove from heat and serve hot, garnished with your favorite toppings like fresh herbs or a dollop of sour cream if desired. Enjoy this hearty, cozy fall dish filled with warm spices and seasonal sweetness.
