Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Scrub and dry the sweet potatoes, pierce each several times with a fork. If desired, rub with olive oil and season with kosher salt and black pepper. Bake for 45 to 60 minutes until tender and skins are lightly crisp.

While the sweet potatoes bake, finely dice the yellow onion and red bell pepper, and mince the jalapeño and garlic. Drain and rinse the black and kidney beans. In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, coriander, cayenne pepper, salt, and black pepper to create a spice mix.

In a large pot, heat the olive or avocado oil over medium heat. Add the diced onion and bell pepper, sauté for 5 to 7 minutes until softened. Stir in the minced jalapeño and garlic, cooking for an additional minute. Crumble in the ground turkey and cook until browned, about 5 to 7 minutes.

Stir in the tomato paste and spice mix into the turkey mixture; let cook for 1 to 2 minutes. Next, add the fire-roasted diced tomatoes, the drained beans, and the broth. Stir well, bring to a boil, then reduce heat to a simmer. Cook for 20 to 25 minutes until thickened.

In a medium bowl, combine diced avocados, lime juice, chopped red onion, cilantro, jalapeño, kosher salt, and black pepper. Toss gently until well mixed.

Once the sweet potatoes are cool enough, slice each lengthwise down the middle. Gently squeeze the ends to fluff the interior with a fork. Season lightly with salt and pepper.

Spoon a generous amount of the turkey chili into each sweet potato half. If desired, sprinkle shredded cheese over the top. Top with avocado salsa and garnish with cilantro and green onions. Serve with lime wedges.