Fall in a Bowl: The Ultimate Turkey & Sweet Potato Chili

As autumn leaves crunch beneath your boots, this chili captures the season’s cozy essence in every bite. I love how the sweet potatoes lend a natural sweetness that balances the hearty turkey, creating a comforting dish that warms not just your stomach but your soul. The aroma of cumin, cinnamon, and roasted veggies is an inviting call to gather around the table as the cooler weather settles in.

This recipe is my secret weapon for busy weeknights or last-minute guests. It’s a throw-it-all-in kind of dish that turns simple ingredients into something truly memorable. Plus, the vibrant orange hue and spicy smell make the kitchen smell like a fall harvest festival—no fancy ingredients required.

Sweet Potato Turkey Chili

This chili combines hearty ground turkey and tender sweet potatoes simmered together with aromatic spices and vegetables. It develops a thick, chunky consistency with a vibrant orange hue, showcasing a comforting and savory dish with bold flavors.

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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: 350

Ingredients Equipment Method

Ingredients

  

• 1 lb ground turkey lean preferably
• 2 medium sweet potatoes peeled and diced
• 1 medium onion diced
• 3 cloves garlic minced
• 1 can (14 oz) diced tomatoes undrained
• 1 cup chicken or vegetable broth
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon chili powder
• 0.5 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil

Equipment

• Large Soup Pot or Dutch Oven
• Sharp knife

Method

 

1. Heat the olive oil in a large soup pot over medium heat until shimmering. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Add the minced garlic and cook for another 30 seconds until fragrant, making the kitchen smell savory and warm.
3. Stir in the ground turkey, breaking it apart with a spoon, and cook until browned and no longer pink, about 7-8 minutes. The meat should develop some golden spots.
4. Add the diced sweet potatoes to the pot, stirring to coat with the spices and cooking for 2-3 minutes until they start to soften slightly.
5. Stir in the diced tomatoes (with juice), cumin, cinnamon, chili powder, black pepper, and a pinch of salt, blending the spices evenly into the mixture.
6. Pour in the broth, stirring everything together and scraping up any brown bits from the bottom of the pot for flavor.
7. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened to your liking.
8. Taste and adjust the seasoning with salt or more spices if desired. The chili should be hearty, with a thick, chunky texture and vibrant orange hue from the sweet potatoes.
9. Serve hot, garnished with your favorite toppings such as chopped cilantro, sour cream, or shredded cheese if desired.

Cooking this chili is like wrapping yourself in a warm blanket on a crisp autumn day. It’s satisfying, hearty, and perfect for settling in as the leaves turn and the air grows colder. Once you taste those tender sweet potatoes and savory turkey, you’ll wonder how you ever made chili any other way.

In the end, this dish isn’t just about the flavors—it’s about embracing the season’s spirit of comfort and simplicity. A bowl of this chili feels like a small celebration of everything fall brings. Enjoy every spoonful, knowing you’ve created something nourishing and full of autumn’s best tastes.