Heat a large pot over medium heat and add olive oil. Once shimmering, toss in sliced apples, carrots, and sweet potatoes. Stir in onion powder, garlic powder, salt, pepper, sage, and cinnamon, cooking for about 5 minutes.

Add ground turkey, breaking it apart with a spoon. Cook for 5 to 7 minutes until turkey is no longer pink and starts to brown.

Mix in tomato paste and chili powder, allowing to caramelize slightly. Adjust sage and salt to taste.

Stir in crushed and strained tomatoes, reduce heat to low-medium, and simmer for 20 to 30 minutes.

If using kidney beans, fold them into the chili during the last 5 minutes of cooking.

Ladle chili into bowls and serve hot with crusty bread or fresh salad.