Prepare the seasoning blend. In a small bowl, whisk together the chili powder, cumin, salt, smoked paprika, black pepper, garlic powder, and oregano. Set aside.
Brown the turkey. Heat the olive oil in a large Dutch oven over medium heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
Sauté the vegetables. Add the diced onion and green bell pepper to the Dutch oven. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced jalapeño and cook for another minute.
Season the turkey. Sprinkle half of the prepared seasoning blend over the turkey and vegetables. Stir well and cook for about 30 seconds to toast the spices and bring out their flavor.
Add the remaining ingredients. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, tomato sauce, chicken broth, sweet potato, corn, and kidney beans.
Add the remaining seasoning. Sprinkle the remaining half of the seasoning blend into the Dutch oven. Stir everything together until the ingredients and spices are evenly combined.
Simmer the chili. Bring the chili to a gentle boil, then reduce the heat to medium-low. Cover the Dutch oven and simmer for 35–45 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the chili has thickened.
Adjust the consistency. If the chili is thicker than you'd like, stir in a little additional chicken broth. For a thicker chili, remove the lid and simmer for another 5–10 minutes.
Taste and serve. Taste the chili and adjust the seasoning or salt if needed. Serve warm with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado, cilantro, or green onions.
