Rustic Fall Turkey Chili with Sweet Potatoes: A Cozy Twist

The air turns crisp, and the scent of fallen leaves mingles with spices this time of year. It’s when I crave something hearty yet vibrant, blending the earthy sweetness of winter squash and the warm, savory notes of seasoned turkey. This fall, I’m ditching my usual chili and embracing a recipe that warms both the bones and the heart—Turkey Chili with Sweet Potatoes.

The slow simmer of this chili releases a fragrant aroma that fills my kitchen with cinnamon, cumin, and smoky paprika. Chunky pieces of sweet potato absorb the flavors, becoming tender and caramelized at the edges. It’s a bowl that feels like a comforting hug after a day of Pumpkin Picking and apple cider sips.

Turkey Chili with Sweet Potatoes

This hearty stew combines ground turkey, sweet potatoes, and fragrant spices cooked through simmering methods, resulting in a thick, flavorful chili. The dish features tender chunks of sweet potato and seasoned turkey in a rich, aromatic tomato base, with a warm, comforting appearance.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground turkey preferably lean
• 2 large sweet potatoes peeled and diced
• 1 can (14 oz) diced tomatoes with juice
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tablespoon cumin ground
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1 cup chicken broth or vegetable broth
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Heavy-bottomed pot or Dutch oven
• Chef’s knife

Method

 

1. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook until it turns translucent and fragrant, about 5 minutes, stirring occasionally.
   3 cloves garlic
2. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
   3 cloves garlic
3. Stir in the ground turkey, breaking it apart with your spoon, and cook until it’s browned and cooked through, about 7-8 minutes.
   1 lb ground turkey
4. Add the cumin, smoked paprika, and cinnamon, stirring to coat the meat evenly and toast the spices slightly.
   1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon
5. Pour in the diced tomatoes with their juice, stirring to combine and bring the mixture to a simmer.
   1 can (14 oz) diced tomatoes
6. Add the chopped sweet potatoes, chicken broth, and season with salt and pepper. Bring everything to a gentle boil.
   2 large sweet potatoes, 1 cup chicken broth
7. Reduce the heat to low, cover the pot, and let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender and the flavors meld together.
8. Uncover and stir the chili, checking the consistency. If it’s too thick, add a splash more broth; if too thin, simmer uncovered for a few more minutes until it thickens slightly.
9. Taste and adjust seasoning with salt and pepper as needed, ensuring a balanced and flavorful final dish.
10. Serve the hearty turkey chili in bowls, garnished with your favorite toppings like chopped cilantro, sour cream, or shredded cheese if desired.

Notes

For an extra smoky flavor, add a dash of chipotle powder or smoked paprika. The chili can be stored in the fridge for up to 3 days and tastes even better the next day as flavors meld.

This chili isn’t just a dinner; it’s a seasonal ritual that brings everyone together around the table. The combination of spicy, sweet, and smoky flavors makes it perfect for chilly evenings, or a weekend gathering that calls for warmth and nostalgia. It’s a reminder that the simplest ingredients can craft a meal that feels both special and soul-satisfying.

As the leaves swirl outside, this dish curates a cozy moment indoors, embracing fall’s fleeting beauty. I love how it’s adaptable—add your favorite beans or a dash of hot sauce. It’s honest comfort in a bowl, crafted with care and perfect for celebrating the season’s bounty.