In a large deep pot, brown the turkey and onion over medium heat. Stir in the chili powder, 1/2 packet taco seasoning, smoked paprika, and cayenne. Once the turkey is fully cooked through, transfer the turkey into a bowl and set aside.
In the same deep pot add the chopped sweet potatoes (skins can be left on). Add a bit a water or olive oil to keep from sticking/burning, and cook over medium heat until potatoes begin to brown, about 3-5 minutes. Add the remaining 1/2 packet of taco seasoning, minced garlic, water, and chicken broth. Bring to a boil, reduce heat and simmer until the potatoes are soft and fork tender, about 10 minutes.
Add the sweet potato mixture (potatoes and broth) to a blender or food possessor. Puree until blended to your desired consistency. Pour back into the pot over medium heat. Add turkey back into the pot. Add the chickpeas, beans, and kale. Simmer, add plenty of salt and pepper to taste, and sriracha for an added kick. If chili is too thick, add more broth or water.
Serve with sour cream, cilantro, shredded cheese, and any other of your favorite fixings!
With two pounds of turkey this makes a hearty thicker chili, you could easily make with only one pound.
Optional other spices to include are cumin, chipotle chili powder, garlic and onion powder, and I often add some seasoned salt if I feel it needs something extra.