How to Make It
Heat oil in a large Dutch oven or other large, heavy-bottomed pot over medium-high. Add onion and 1 teaspoon salt; cook, stirring often, until softened and lightly browned in spots, about 8 minutes. Add poblanos; cook, stirring often, until slightly softened, about 5 minutes.
Add garlic to pot; cook, stirring constantly, until fragrant, about 1 minute. Add chili powder and cinnamon; cook, stirring constantly, until fragrant, about 1 minute. Add turkey and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add tomatoes and crush into large pieces.
Stir in sweet potato, tomatillos, beans, ½ cup water, cilantro, chipotles, and remaining 1 teaspoon salt. Bring to a simmer over medium-high. Cover; reduce heat to medium and cook, stirring occasionally, until sweet potatoes are tender and flavors have melded, about 25 minutes. Serve chili topped with cilantro, sour cream, pickled jalapeños, and/or cheese.