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Heat 1 T olive oil in a heavy frying pan, add ground turkey, and cook over medium-high heat until the turkey is well-browned and all liquid has evaporated. (I like to break it apart with an old-fashioned potato masher (affiliate link) as the meat cooks.)
Put the browned turkey into a medium-sized soup pot.
Add the other T of olive oil to the frying pan, add the chopped green pepper and chopped onion, and saute about 3-4 minutes over medium heat.
Add the minced garlic, Spike Seasoning (affiliate link) if using, chili powder, Ancho chile powder, and ground cumin and cook 1-2 minutes.
Add the pepper-onion-spices mixture to the soup pot.
Then add the diced green chiles with juice, petite diced tomatoes, tomato sauce, and beef broth to the soup pot and start to simmer the chili on low.
While the chili simmers, peel the sweet potatoes and dice into pieces about ¾ – 1 inches square.
Add sweet potatoes to the chili and simmer about an hour, adding a little water if it gets too thick.
Taste for seasoning and add Green Tabasco Sauce (affiliate link), salt, and fresh ground pepper to taste.
Serve hot, with optional sour cream and cheese to add at the table if desired.
This will keep in the fridge for at least 4-5 days or can be frozen.