Heat up the dutch oven on medium-low heat. Add the olive oil.
Cook the green bell pepper, onion, and garlic cloves in the oil until the vegetables are soft—about 5 minutes.
Add in the ground turkey. Divide into small bite-size pieces using a wooden spoon and mix together. Cook for another 3 minutes.
Scoop in the tomato paste, mix together. Cook until the meat is cooked through—about another 3 to 5 minutes.
Sprinkle in the chili powder, paprika, garlic powder, onion powder, cumin, dried oregano, cayenne pepper, salt, and pepper. Mix to combine.
Toss in the sweet potatoes, crushed tomatoes, drained black beans, and chicken broth. Stir to combine.
Turn the heat down low to a simmer and cover with the lid. Cook for 30 minutes, stirring occasionally.
Serve with bread or cornbread. Garnish bowls with shredded cheddar cheese and sour cream, if desired.