Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
Prepare the chili: heat the oil in a large pot. Once oil is shimmering, add the turkey meat, season with salt and pepper, and cook, breaking up into bits as it cooks. Once meat is cooked through and crumbled, add the jalapeno, onion, carrots, celery, garlic, oregano, chili powder, cumin and stir well. Cook until softened, about 5 minutes.
Add the tomatoes, chicken broth, bay leaf, and season with salt and pepper and raise heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and let simmer, stirring occasionally, for about 20 minutes or until thickened, adding the beans halfway through. Once thickened and done, taste and adjust with more salt if needed.
While chili cooks, spiralize your sweet potatoes with Blade C and lay them out on the baking sheets. Spritz with olive oil cooking spray and season with salt and pepper. Bake in the oven for 12-15 minutes or until wilted and al dente. Remove the pan from the oven and set aside.
Once chili and sweet potato noodles are both done, pour the chili over the sweet potato noodles (on the baking sheets) and sprinkle with the cheese. Return the baking sheet to the oven and bake for 5 minutes or until cheese melts. Uncover and top with scallions. Serve immediately.
Note: If you wanted to meal prep this and enjoy it in smaller portions, you can place a serving size of sweet potato noodles in a small skillet (or on another baking sheet), top with a serving size of the chili, sprinkle with cheese, and cover to melt (or bake, if using the oven method.) Garnish with scallions.