Fall in a Bowl: Savory Turkey Chili with Sweet Potatoes

As the leaves turn golden and the air gets crisp, I find myself craving heartwarming, yet unexpectedly inventive dishes. This Fall Turkey Chili with Sweet Potatoes takes the classic chili and elevates it with a touch of seasonal magic. It’s a perfect way to celebrate fall’s bounty while keeping warm from the inside out.

The aroma of spiced turkey mingling with roasted sweet potatoes fills the kitchen with a comforting scent that hints at cozy evenings. Every spoonful boasts a balance of smoky, sweet, and savory flavors that captivate without overwhelming. It’s a dish that feels like a hug after a day outdoors.

Fall Turkey Chili with Sweet Potatoes

This hearty dish combines ground turkey and roasted sweet potatoes simmered with aromatic spices and vegetables, creating a thick, flavorful chili. The final result has a rich, chunky texture with a vibrant orange hue from the sweet potatoes and a smoky, savory flavor profile.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb sweet potatoes peeled and cubed
• 1 lb ground turkey
• 1 medium onion diced
• 3 cloves garlic minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon smoked paprika
• Salt and pepper to taste seasoning
• 1 tablespoon olive oil
• optional cornbread or crusty bread for serving

Equipment

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

Method

 

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with a little olive oil, and toss to coat. Roast in the oven for about 20-25 minutes until tender and slightly caramelized, filling the kitchen with a sweet aroma.
2. While the sweet potatoes are roasting, heat a large pot over medium heat. Add a tablespoon of olive oil, then sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
3. Add the minced garlic to the onions and cook for another minute until fragrant. Then, add the ground turkey, breaking it apart with a spoon, and cook until browned and cooked through, about 6-8 minutes.
4. Stir in chili powder, cumin, smoked paprika, salt, and pepper, coating the turkey evenly with spices. Cook for another 1-2 minutes to toast the spices and enhance their aroma.
5. Pour in the diced tomatoes along with their juice and the chicken broth. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes, stirring occasionally.
6. Add the roasted sweet potatoes into the chili, stirring gently to combine. Let it simmer for another 10 minutes, allowing the sweet potatoes to absorb the flavors and thicken the chili.
7. Taste the chili and adjust the seasoning with salt and pepper as needed. The chili should be thick, with the sweet potato chunks visibly adding color and texture.
8. Ladle the chili into bowls, and serve hot, garnished with your favorite toppings or alongside warm bread for a cozy fall meal.

Notes

For an extra smoky flavor, add a pinch of chipotle powder. Leftovers taste great the next day and can be stored in an airtight container in the refrigerator for up to 3 days.

This chili isn’t just a meal; it’s a warm escape after a busy day or a leisurely weekend family dinner. Cooking it makes the house smell like fall itself—spicy, sweet, and inviting. It’s a reminder that the best flavors often come from simple, seasonal ingredients in harmony.

With each bowl, I’m reminded of autumn’s slow shift into comfort and calm. This recipe serves as a cozy anchor during busy weeks or quiet nights, embracing the season’s spirit in every bite.