Preheat oven to 400°F. Place sweet potato chunks onto a baking sheet, spray with olive oil spray and season with salt and pepper. Roast for ~25 mins until tender.

Add olive oil to a skillet and add the chopped onion, bell peppers and garlic. Sauté for 5-7 mins until onions are fragrant and translucent. Add chili powder, salt, and cayenne. Toss to combine.

In large bowl, combine cooked onions and peppers, sweet potatoes, black beans, diced tomatoes, and turkey sausage. Mix well then transfer into slow cooker and add chicken broth.

Cook on high for 3 hrs or low for 6 hrs.

If thicker consistency desired, remove 1 cup liquid and whisk in 3 TBS cornstarch. Add mixture back into slow cooker.