Cozy Fall Turkey Chili with Sweet Potatoes: A Unexpected Twist

Imagine the scent of cinnamon and cumin mingling with roasted sweet potatoes and savory turkey, filling your kitchen with warmth. This isn’t your usual chili — it’s a seasonal adventure that transforms comfort food into something brighter and heartier. The balance of sweetness from the potatoes and the richness of ground turkey makes every spoonful a delightful surprise.

As fall peeks in, I crave dishes that embrace the season’s harvest and freshen up traditional recipes. This chili comes together in just about 30 minutes, making it perfect for busy weeknights or lazy weekends. Plus, it’s a one-pot wonder, so minimal cleanup means more time enjoying the aroma.

Hearty Roasted Sweet Potato and Turkey Chili

This chili combines roasted sweet potatoes with ground turkey, simmered with spices for a comforting, thick stew. The dish features tender sweet potatoes and savory turkey in a rich, flavorful broth with a slightly chunky texture and vibrant color. It is cooked in a single pot, making it ideal for a quick and satisfying meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 large sweet potatoes peeled and cubed
• 1 lb ground turkey lean or extra lean
• 1 medium onion diced
• 3 cloves garlic minced
• 1 can (14 oz) diced tomatoes undrained
• 1 cup chicken broth
• 1 teaspoon cumin ground
• 1 teaspoon cinnamon ground
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Equipment

• Baking sheet
• Large pot or Dutch oven

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with a little oil, and toss to coat.
2. Roast the sweet potatoes in the oven for about 20 minutes, until they are tender and lightly caramelized around the edges. Remove from the oven and set aside.
3. While the sweet potatoes roast, heat a large pot over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until it begins to brown and is cooked through, about 5-7 minutes.
4. Add the diced onion and minced garlic to the cooked turkey. Cook for another 3-4 minutes until the onion is translucent and fragrant.
5. Stir in the diced tomatoes with their juice, cumin, cinnamon, chili powder, and a pinch of salt and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
6. Gently fold in the roasted sweet potatoes and chicken broth to the chili. Bring the mixture to a gentle simmer and cook for another 5 minutes to allow the flavors to combine and the chili to thicken slightly.
7. Taste the chili and adjust salt, pepper, or spices as needed. It should be hearty, with tender sweet potatoes, minced turkey, and a fragrant, slightly thickened broth.

This recipe is a gentle reminder that food can be both familiar and exciting at once. It celebrates the warmth of home cooking while sprinkling in a touch of autumn’s bounty. I love making it whenever I want a cozy yet vibrant meal that makes me smile with every bite.

So whether you’re gathering family or enjoying a quiet night solo, this chili offers comfort and a bit of seasonal magic. Let it remind you that good food isn’t just sustenance — it’s a small celebration of the moment.