Begin by heating a large pot over medium heat. Add a splash of olive oil, then sauté the chopped onion and minced garlic for about 3–4 minutes until translucent and aromatic.

Next, add the lean ground turkey to the pot. Cook for 5–6 minutes, breaking it apart with a wooden spoon until fully browned.

Sprinkle in the chili powder and ground cumin, stirring well to combine. Cook for about 1 minute until the spices become fragrant.

Add the diced sweet potatoes and mixed bell peppers to the pot. Sauté for roughly 5 minutes until the vegetables begin to soften.

Pour in the can of diced tomatoes with their juices, kidney beans, and enough chicken broth to cover the mixture. Stir and bring to a gentle boil.

Reduce the heat and let your chili simmer uncovered for about 30 minutes, stirring occasionally, until the sweet potatoes are tender.