Heat 1 tablespoon of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1 diced yellow onion and sauté for about 5 minutes until translucent.

Add 3 minced garlic cloves and 1 pound of lean ground turkey. Cook for about 5 minutes or until the meat loses its pink color.

Stir in 4 cups of low-sodium chicken broth, 1 can of fire-roasted diced tomatoes, and 1 can of drained red kidney beans. Add 2 cups of cubed sweet potatoes, 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 teaspoon of paprika.

Bring to a boil, reduce the heat to low, and partially cover. Let it simmer for 15 to 25 minutes until sweet potatoes are fork-tender.

Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with toppings. Serve warm.