Heat olive oil over medium high heat in a large stock pan (you could do this step separately in a skillet if you'd prefer to get more browning action on your meat - I like doing less dishes). Add garlic, onion, and peppers and sauté until onions are translucent.
Add ground turkey and ground sausage to onion mixture. Season with Flavor God seasoning, and continue to break meat apart with a wooden spoon as it cooks.
When meat is mostly cooked through, add tomato sauce, diced tomatoes, Rotel tomatoes, and sweet potato. Add chili seasoning packet and mix well.
Add kidney beans and pinto beans and fold them into the chili so they don't get squished.
Cover and lower heat to a simmer for 1 1/2 hours, stirring occasionally. Taste the chili about 30 minutes in and adjust the spices to your taste, especially if you've used slightly different ingredients (like the sausage and chili seasoning packet) than listed here.
Remove pot from heat and keep covered for another 30 minutes before serving - this will allow the sweet potato to finish cooking while bringing the chili down to a safe eating temperature!
Serve chili topped with cheddar cheese, avocados, sour cream, or tortilla chips, if desired.