Harvest Comfort: Fall Turkey Chili with Sweet Potatoes

As the leaves turn and there’s a crispness in the air, I find myself craving hearty, soulful dishes that warm you from within. This fall, I decided to bend the rules and craft a turkey chili infused with roasted sweet potatoes, bringing a subtle sweetness and a comforting texture to every spoonful. It’s a cozy hug in a bowl, made for sharing after outdoor walks through colorful foliage.

What excites me most about this recipe is how it balances the lean, mild flavor of turkey with the caramelized notes of sweet potatoes and aromatic spices. The slow simmer pulls all these flavors together into a robust, simmering embrace. It’s perfect for busy weeknights or lazy weekends when the only thing better than eating is relaxing in the glow of fall.

Hearty Turkey and Roasted Sweet Potato Chili

This turkey chili features lean ground turkey simmered with roasted sweet potatoes, vegetables, and aromatic spices. The dish develops a rich, thick consistency with tender meat and caramelized sweet potatoes, resulting in a comforting, aromatic stew with a vibrant, colorful appearance.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds sweet potatoes peeled and cubed
• 1 tablespoon olive oil for roasting
• 1 pound ground turkey lean
• 1 medium onion diced
• 3 cloves garlic minced
• 1 can (15 oz) diced tomatoes undrained
• 1 can (15 oz) kidney beans drained and rinsed
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 pinch red pepper flakes optional, for heat
• 2 cups chicken or vegetable broth
• to taste salt and pepper

Equipment

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

Method

 

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, then spread evenly on a baking sheet. Roast for 25-30 minutes, until tender and caramelized around the edges.
2. While the sweet potatoes roast, heat a large pot over medium heat. Add a splash of oil and 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, being careful not to burn it.
4. Increase the heat slightly and add the ground turkey to the pot. Break it apart with a spoon and cook until browned and cooked through, about 7 minutes.
5. Stir in the diced tomatoes, chili powder, cumin, red pepper flakes, salt, and pepper. Let the mixture simmer for 5 minutes to develop flavor.
6. Pour in the broth and add the rinsed kidney beans. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, allowing the flavors to meld and the chili to thicken.
7. Once the sweet potatoes are done roasting, carefully add them to the chili, gently folding them in so they retain some of their shape but fully heat through.
8. Taste the chili and adjust the seasoning with more salt, pepper, or chili flakes as desired. Let it simmer for another 5 minutes to absorb flavors.
9. Serve the chili hot in bowls, garnished with your favorite toppings if desired. Enjoy the hearty, comforting mixture with tender turkey and caramelized sweet potatoes.

Notes

For extra flavor, top with shredded cheese, chopped cilantro, or a squeeze of lime before serving.

This chili isn’t just about flavor; it’s about creating a moment of calm amid the seasonal chaos. The warm, spicy aroma that fills your kitchen as it cooks makes the season feel even more special. It’s a dish that invites you to slow down, savor, and reflect on the simple joys of fall harvest.

And as the days grow shorter and the air sharper, this meal offers the perfect balance of nourishment and nostalgia. Every spoonful is a reminder of home cooking and the changing world outside. A bowl of this chili will always mark the cozy, colorful days of autumn.