Fall in a Bowl: Sweet Potato & Turkey Chili You Can’t Miss

As the leaves turn fiery and crunch underfoot, my craving for something warm and hearty grows irresistible. This Fall Turkey Chili with Sweet Potatoes is my secret weapon for cozy evenings, blending the smoky tang of spices with the natural sweetness of roasted sweet potatoes. It’s a dish that transforms simple ingredients into a symphony of comfort and seasonal nostalgia.

The magic really happens when you let the aroma of cumin, cinnamon, and paprika mingle with the simmering turkey and sweet potatoes. Each spoonful offers a perfect balance of savory, sweet, and spicy notes—more than just a meal, it’s a celebration of fall’s bounty. Plus, it’s forgiving enough for weeknights and impressive enough for weekend gatherings.

Fall Turkey Chili with Sweet Potatoes

This hearty chili combines ground turkey and roasted sweet potatoes simmered with warm spices like cumin, cinnamon, and paprika. The dish develops a thick, comforting texture with a vibrant, reddish hue and a balance of savory and sweet flavors, making it ideal for cozy fall evenings.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 pound sweet potatoes peeled and cubed
• 1 tablespoon olive oil
• 1 pound ground turkey or chicken/turkey mix
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tablespoon cumin ground
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1 can diced tomatoes 14 oz
• 1 cup chicken or vegetable broth
• Salt and pepper to taste

Equipment

• Dutch oven or large heavy-bottomed pot
• Baking sheet
• Knife and cutting board
• Wooden spoon or spatula

Method

 

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of olive oil, then spread them out on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized, stirring halfway through to ensure even cooking.
2. While the sweet potatoes roast, heat a large Dutch oven over medium heat. Add a splash of olive oil and sauté the diced onion until it becomes soft and translucent, about 5 minutes, and you start to smell the sweetness of the onions.
3. Add the minced garlic to the onions and cook for another minute until fragrant, stirring constantly to prevent burning.
4. Increase the heat slightly and add the ground turkey to the pot. Break it apart with a spoon and cook until browned and cooked through, about 8-10 minutes, stirring occasionally.
5. Sprinkle the cumin, cinnamon, and paprika over the cooked turkey and stir well to coat the meat in the spices, releasing their warm aromas.
6. Add the can of diced tomatoes (with juice) and the broth to the pot. Stir everything together and bring to a gentle simmer, then reduce the heat to low.
7. Once the sweet potatoes are done roasting, add them to the simmering chili, gently folding them into the mixture to combine all flavors evenly.
8. Let the chili simmer uncovered for another 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully.
9. Taste the chili and season with salt and pepper as needed. The chili should look thick, with the sweet potatoes adding a vibrant orange color against the tomato base.
10. Serve the flavorful fall turkey chili hot, garnished with your favorite toppings like chopped cilantro or a dollop of sour cream if desired. Enjoy the hearty, comforting aroma and rich textures with each spoonful.

So next time the air turns crisp and you’re craving something soulful, reach for this recipe. It’s a reminder that some of the best flavors are born from simple, honest ingredients that speak for themselves. Enjoy every bite, and let the season’s flavors brighten your table.