Category: Fall Main Dishes

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.

As the leaves turn vibrant shades of amber and crimson, I find myself craving more than just pie and pumpkin lattes. I want something savory, warm, and unexpectedly delightful—a casserole that whispers autumn in every bite. This recipe is a twist on the classic, combining flavors that might seem unusual but come together in perfect harmony.

What sets this casserole apart is its bold use of seasonal ingredients like sweet potatoes and sage, paired with a splash of apple cider for a hint of sweetness. It’s perfect for those chilly evenings when you want a dish that not only fills your belly but also sparks joy with its comforting aroma. It’s proof that fall’s best flavors can be reinvented into a hearty one-dish wonder.

Autumn Sweet Potato and Sage Casserole

This casserole combines tender roasted sweet potatoes with aromatic sage and a splash of apple cider, layered with a savory cheesy topping. The dish results in a warm, hearty, and visually appealing bake with a golden crust and soft, flavorful interior. It encapsulates fall’s comforting flavors in a single, satisfying casserole.

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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: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 large sweet potatoes peeled and cubed
• 1 cup apple cider
• 2 tablespoons olive oil divided
• 1 teaspoon fresh sage chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded Gruyère cheese
• 1/2 cup bread crumbs preferably rustic or panko
• 1 tablespoon butter melted

Equipment

• Chef’s Knife
• Cutting board
• Mixing bowls
• Baking Dish
• Spoon or spatula
• Oven

Method

 

1. Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper or lightly grease it.
2. Peel and cut the sweet potatoes into 1-inch cubes. Toss them in a bowl with 1 tablespoon of olive oil, chopped sage, salt, and pepper until evenly coated.
3. Spread the sweet potato cubes in a single layer on a baking sheet. Roast in the oven for about 25-30 minutes until they are golden around the edges and tender when poked with a fork.
4. In the meantime, warm the apple cider in a small saucepan over medium heat until it just begins to bubble, allowing it to reduce slightly and intensify the flavor.
5. Once the sweet potatoes are roasted, transfer them to a large mixing bowl and gently mash them with a fork or potato masher. Drizzle the warm apple cider over the mash and fold gently to combine and keep the mixture moist.
6. Pour the sweet potato mixture into your prepared baking dish, spreading it out evenly with a spatula.
7. In a small bowl, mix grated Gruyère cheese, bread crumbs, and melted butter. Sprinkle this topping evenly over the sweet potato layer.
8. Bake the casserole uncovered for about 15-20 minutes, or until the topping is golden brown and crispy, and the casserole is bubbly around the edges.
9. Remove the casserole from the oven and let it rest for 5 minutes before serving. You will see a beautiful golden crust with tender, flavorful sweet potato underneath.
10. Scoop out portions and enjoy this hearty, autumn-inspired dish that combines sweet, savory, and herbaceous flavors.

Notes

For an extra touch of flavor, sprinkle some additional fresh sage on top before serving.

In the end, this casserole isn’t just a meal; it’s a celebration of fall’s bounty and a reminder to embrace the unexpected. As the oven fills your kitchen with fragrant spices, you’ll feel a cozy sense of contentment. These recipes are about creating warmth and memories, turning simple ingredients into something memorable.

So, gather your ingredients and prepare to impress. This dish is perfect for those days when you want something familiar yet exciting—something that says, “Yes, fall is here.” Enjoy every fragrant, flavorful bite as you settle into the season’s gentle lull.

This recipe turns the mundane into a celebration of autumn. Instead of a typical roasted chicken, I embrace the chaos of a single sheet pan, layered with the warm scents of cinnamon, thyme, and sweet potatoes. It captures the fleeting essence of fall, with every bite whispering seasonal comfort.

What makes this dish special is its imperfect rhythm—crisp edges, tender insides, and the fragrant aroma that fills the kitchen. It’s perfect for those busy days when you crave something hearty yet straightforward, with natural flavors that shout fall. No fuss, just pure, cozy nourishment served on a single pan.

Sheet Pan Cinnamon Thyme Roasted Chicken with Sweet Potatoes

This dish features a whole chicken that is roasted on a sheet pan alongside sweet potatoes and aromatics. The chicken develops crispy skin while remaining tender inside, with caramelized vegetables and fragrant seasoning creating a rustic, fall-inspired presentation.

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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: 580

Ingredients Equipment Method

Ingredients

  

• 1 whole chicken, whole patted dry
• 2 large sweet potatoes peeled and cubed
• 3 tablespoons olive oil divided
• 1 teaspoon ground cinnamon for seasoning
• 1 teaspoon dried thyme or fresh thyme if available
• to taste salt and freshly ground black pepper

Equipment

• Sheet pan
• Kitchen tongs

Method

 

1. Preheat your oven to 400°F (200°C). Rub the whole chicken generously with salt, pepper, cinnamon, and thyme, ensuring all sides are seasoned evenly.
2. Place the seasoned chicken on the center of a large sheet pan. Drizzle the chicken with a tablespoon of olive oil and massage it into the skin for even browning.
3. Scatter the cubed sweet potatoes around the chicken, then drizzle them with the remaining two tablespoons of olive oil. Toss gently to coat all pieces evenly with oil and spices.
4. Transfer the sheet pan to the oven and roast for about 45 minutes, or until the chicken skin is golden and crispy, and the sweet potatoes are tender and caramelized. Baste the chicken with juices from the pan halfway through if desired.
5. Remove the sheet pan from the oven and rest the chicken for 10 minutes before carving. The sweet potatoes should be soft with slightly crispy edges, while the chicken skin is crispy and aromatic.
6. Carve the chicken and serve alongside the roasted sweet potatoes, garnished with fresh thyme if desired. Enjoy the crispy skin contrasted with tender, flavorful meat and caramelized vegetables.

As the oven’s warmth starts to drift out with that unmistakable smell of roasting garlic and caramelized vegetables, I feel a gentle reminder of autumn’s quiet beauty. This dish is a small, satisfying celebration of the season, perfect for chilly evenings or lazy weekends.

Sharing a single pan brings a sense of simplicity and joy. It’s about savoring the flavors, the smells, and the fleeting nature of fall, all wrapped into one easy-to-make meal. Sometimes the best surprises come from the simplest dinners.

When fall’s crisp air and changing leaves inspire you to cook something warm and hearty, this chicken casserole becomes your canvas. I love how the aromas of roasted chicken, sweet roasted squash, and fragrant herbs mingle in the oven, creating a nostalgic symphony. It’s a dish that celebrates chaos in the best way—layers of flavor and texture that surprise even the most seasoned home cook.

This casserole isn’t just comfort food; it’s a story of the season, a bit rustic, a little wild. I add a secret splash of apple cider to the gravy for a subtle, tangy warmth that whispers fall all over your plate. It’s the kind of meal that makes you smile at the chaos and cozy chaos of autumn kitchens.

Autumn Chicken and Squash Casserole

This chicken casserole features tender roasted chicken combined with sweet roasted squash, all layered in a savory gravy infused with apple cider. The dish has a rustic, layered appearance with a golden-brown top, and a comforting, hearty texture that melds the flavors together beautifully.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds bone-in, skin-on chicken thighs preferably organic
• 2 cups squash cubes butternut or acorn works well
• 2 tablespoons olive oil divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup apple cider preferably unfiltered
• 1 tablespoon flour to thicken gravy

Equipment

• Roasting Pan
• Mixing bowl

Method

 

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 25 minutes until tender and caramelized, filling the kitchen with a warm, sweet aroma.
2. While the squash roasts, season the chicken thighs with salt, pepper, and a bit of thyme. Heat the remaining olive oil in a large ovenproof skillet or pan over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until the skin is golden and crispy, then flip and cook for another 3 minutes.
3. Remove the chicken from the skillet and set aside. In the same pan, add the minced garlic and cook until fragrant, about 30 seconds, releasing a warm, savory aroma. Pour in the chicken broth and apple cider, stirring to loosen any browned bits from the bottom of the pan.
4. Sprinkle the flour into the skillet and whisk constantly to create a smooth gravy that thickens slightly as it heats—this will take about 2-3 minutes. The gravy should be bubbling gently and fragrant with the apple cider and garlic.
5. Nestle the seared chicken thighs back into the skillet, skin side up, and pour the roasted squash evenly around them. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until the chicken is cooked through and the gravy is bubbling around the edges.
6. Remove the casserole from the oven and let it rest for 5 minutes. The chicken should be tender, with a crispy skin, and the gravy thickened into a rich sauce that coats the squash and meat. Garnish with fresh thyme if desired for a burst of herby aroma.

Notes

For extra flavor, add a splash of apple cider vinegar to the gravy before baking. Serve hot, with crusty bread or over grains for a complete autumn-inspired meal.

This recipe captures the fleeting essence of fall—its imperfect beauty and hearty flavors all in one dish. It’s not just food; it’s a way to slow down, savor each moment, and celebrate the season’s bounty with loved ones or solo quietude.

As the leaves turn crisp and pumpkin flavors dominate the air, I find myself craving dishes that embrace the cozy chaos of fall. Instead of the usual pots, I’ve been experimenting with slow cooker magic to create a chili that’s unexpectedly sweet and savory all at once. It’s like a warm, spicy hug with a hint of autumnal nostalgia, no stove fuss required.

This recipe to me is a celebration of seasonal bounty—a perfect way to make a hearty meal without breaking a sweat on busy fall days. The pumpkin adds a velvety texture and subtle sweetness that balances the smoky peppers and earthy beans. Plus, it smells like Thanksgiving morning simmering all day long, filling my home with warmth and rich spice.

WHY I LOVE THIS RECIPE?

• The combination of pumpkin and chili feels like a cozy fall secret no one talks about.
• I love how the slow cooker turns simple ingredients into something unexpectedly luxurious.
• The scent of cinnamon, cumin, and roasted pumpkin is pure fall nostalgia, crackling and inviting.
• It’s an easy one-pot meal that brings comfort with every spoonful, perfect for chilly evenings.
• Enjoying this chili feels like a small celebration of the season’s best flavors.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to check the spice level, resulting in bland chili – add more cayenne next time.
• DUMPED in too much pumpkin at once—balance is key, so measure carefully!
• OVER-TORCHED the garlic, turning it bitter—use medium heat for sautéing.
• FAILED to stir occasionally, causing sticking—use a non-stick spoon and monitor simmering.

QUICK FIXES THAT SAVE YOUR DAY

• When bland, splash in extra hot sauce for a fiery boost.
• Patch over salt imbalance with a pinch of smoked paprika.
• Shield from overcooking—turn off the slow cooker once beans are tender.
• When the chili is too thick, stir in a splash of broth for more moisture.
• If it smells sweet beyond pumpkin, add a squeeze of lime for brightness.

Slow Cooker Pumpkin Chili

This pumpkin chili is made by combining beans, roasted pumpkin, and spices in a slow cooker, then letting it simmer until flavors meld and the texture becomes thick and hearty. The dish features a velvety consistency with a balance of sweet and savory notes, topped with a rich, spicy aroma and a vibrant appearance.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 can canned black beans drained and rinsed
• 1 can canned kidney beans drained and rinsed
• 2 cups roasted pumpkin chunks pre-cooked or roasted for 30 minutes at 400°F
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper or adjust to taste
• 1 cup vegetable broth or chicken broth
• 2 tablespoons olive oil
• to taste Salt and pepper

Equipment

• Slow Cooker
• Chef’s Knife

Method

 

1. Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes. Transfer to the slow cooker.
   1 can canned black beans
2. Add the minced garlic to the skillet and cook for another 30 seconds until it becomes aromatic. Pour this into the slow cooker.
   1 can canned black beans
3. In the slow cooker, add the drained black beans, kidney beans, roasted pumpkin chunks, cumin, cinnamon, smoked paprika, chili powder, and cayenne pepper. Pour in the vegetable broth.
   1 can canned black beans
4. Stir all ingredients well to combine. Cover the slow cooker with its lid and cook on low for about 6 hours, until the flavors meld and the chili thickens slightly.
5. Halfway through cooking, give the chili a gentle stir to ensure even heating and prevent sticking. Adjust seasoning with salt and pepper to taste.
   1 can canned black beans
6. Once the cooking time is complete, open the lid and check the consistency — it should be thick, velvety, and fragrant with warm spices.
7. Ladle the pumpkin chili into bowls, garnish with your favorite toppings if desired, and serve hot to enjoy the comforting, fall-inspired flavors.

Notes

For a richer flavor, consider topping with sour cream or shredded cheese. Roasting the pumpkin beforehand brings out a deeper sweetness, but canned or pre-cooked pumpkin works well too.