In a large pan over medium to medium-high heat, add 1 TBSP olive oil and sauté diced sweet potatoes for about 5 mins, until just softened. Season lightly with salt and pepper while sautéing. Add sweet potato mixture to slow cooker insert.
Turn up heat to medium-high. In same pan, add 1 TBSP olive oil. Sauté the onions, jalapeño pepper, garlic and ground turkey, stirring and breaking up the meat. Cook until meat is cooked through (no longer pink) and onions are softened, about 4-5 mins. Season lightly with salt and pepper while sautéing. Drain off any grease.
Add meat mixture and remaining ingredients to the slow cooker insert, stirring until well combined.
Taste and add hot sauce to increase heat at the end, if desired. Serve topped with your favorite chili toppings (diced avocado, sour cream or plain Greek yogurt, shredded cheddar, diced onions, salsa, thinly sliced green onion, etc.)
To freeze: Cook according to directions. Let fully cool. Freeze in air tight, freezable container or zip top bag.
To reheat: Thaw overnight in the refrigerator and warm gently on the stove top, in slow cooker on LOW, or in the microwave until warmed through.