• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Peel and finely chop enough shallots to measure ¼ cup.
• Scrub or peel the sweet potato. Trim the ends and cut the potato in half crosswise. Cut each half lengthwise into ½-inch-wide slices, the slices lengthwise into ½-inch-thick sticks, then the sticks into ½-inch cubes.

In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato paste, turkey chili spice blend, and as much chipotle spice blend as you like and cook until fragrant, about 1 minute.
Add the sweet potato, tomatoes, vegetable broth, and 1 cup water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potato is tender, the turkey is cooked through, and the chili has thickened, 20 to 25 minutes. Season to taste with salt and pepper.
When the chili is almost done, prepare the jicama-radish salad.

• Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick sticks.
• Trim the ends from the radishes; thinly slice the radishes.
• Juice the lime.
• Coarsely chop the cilantro; set aside half for garnish.

In a medium bowl, toss together the jicama sticks, radishes, lime juice, sumac, half the cilantro, and 1 tablespoon oil. Season to taste with salt and pepper.

Transfer the chili to individual bowls and garnish with the remaining cilantro. Serve the jicama-radish salad on the side.