Autumn’s Unexpected Twist: Sweet Potato Turkey Chili

As the leaves turn fiery red and golden yellow, I find myself craving more than just pumpkin-spiced everything. This Fall Turkey Chili with Sweet Potatoes is my unconventional ode to the season. It combines hearty, lean turkey with the natural sweetness of roasted sweet potatoes, creating a comforting yet surprising flavor harmony.

The smell alone is worth making this dish—spiced with cinnamon, cumin, and a hint of smoky paprika, it envelops my kitchen in a warm, inviting scent. I love how simple ingredients come together to create a bowl that feels like a cozy autumn afternoon. It’s perfect for those busy weekdays when you crave something nourishing and full of fall flavors.

Fall Turkey Chili with Sweet Potatoes

This chili combines lean ground turkey with roasted sweet potatoes, infused with warm spices like cinnamon, cumin, and smoky paprika. The dish has a hearty, thick texture with tender chunks of sweet potato and savory turkey, topped with a rich, spiced broth. It is cooked on the stovetop until flavors meld and the chili reaches a comforting consistency.

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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

  

• 2 large sweet potatoes peeled and cut into chunks
• 1 tablespoon olive oil for roasting and cooking
• 1 medium onion diced
• 3 cloves garlic minced
• 1 pound lean ground turkey
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes with juices
• 1 cup chicken or vegetable broth
• 1 can (15 oz) kidney beans drained and rinsed
• to taste Salt and pepper for seasoning

Equipment

• Baking sheet
• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife
• Cutting board

Method

 

1. Preheat the oven to 400°F (200°C). Toss the sweet potato chunks with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and caramelized around the edges.
2. While the sweet potatoes roast, dice the onion and mince the garlic. Heat a tablespoon of olive oil in a large pot over medium heat. Sauté the onion until translucent and fragrant, about 5 minutes.
3. Add the minced garlic to the pot and cook for another minute until fragrant. Then, add the ground turkey, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 8 minutes.
4. Stir in the cumin, cinnamon, and smoked paprika, cooking for 30 seconds to toast the spices and release their aromas.
5. Add the diced tomatoes with their juices and the broth to the pot. Stir everything together and bring to a gentle simmer.
6. Drain and rinse the kidney beans, then stir them into the chili. Continue to simmer uncovered for about 10 minutes, allowing the flavors to meld and the chili to thicken slightly.
7. Once the roasted sweet potatoes are ready, gently fold them into the chili, being careful not to mash them. Let everything simmer together for another 5 minutes, so the flavors unify.
8. Taste the chili and adjust seasoning with salt and pepper as needed. The chili should be thick, flavorful, and hearty with tender chunks of turkey and sweet potato.
9. Serve the chili hot, garnished with your favorite toppings like fresh herbs or a dollop of sour cream if desired. Enjoy the warm, spiced flavors of fall in every spoonful.

No matter how chaotic your day has been, this dish encourages you to slow down and enjoy the rich, layered flavors. It’s a gentle reminder that sometimes, the simplest ingredients can come together to create something truly special—an ode to the fleeting beauty of fall.