In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 chopped onion and 3 minced garlic cloves. Sauté for 6-8 minutes until translucent.

Push the sautéed onion and garlic to one side. Add 2 tablespoons of tomato paste and cook for 1-2 minutes until it darkens slightly.

Incorporate 1 pound of ground turkey into the pan, breaking it up. Cook for 5-7 minutes until browned.

Stir in 2 chopped sweet potatoes, 1 can of fire-roasted diced tomatoes, 1-2 chopped chipotles in adobo, and 2 cups of beef broth. Bring to a simmer, then reduce heat and cover for 30-45 minutes.

Remove lid and taste the chili. Adjust seasoning with salt and pepper as desired.

Serve warm, topping with fresh cilantro, avocado slices, or jalapeños.