As the leaves turn vibrant shades of orange and crimson, I find myself craving something both cozy and unexpected. This fall, I’ve veered away from traditional stews to craft a chili that balances sweet potatoes’ earthy sweetness with the savory punch of ground turkey. It’s a dish that warms the soul and sparks nostalgia, all while feeling refreshingly new.
The aroma alone is worth diving into — imagine roasted garlic mingling with smoky spices, with hints of caramelized sweet potatoes that crackle slightly as they cook. Cooking this chili feels like a gentle reminder of home, yet with a twist that keeps me eager to serve it at my next gathering. It’s a stew that’s perfect for brisk evenings when comfort matters but variety also calls.
WHY I LOVE THIS RECIPE?
- I love how the sweet potatoes add a natural sweetness that balances the spice beautifully.
- The ground turkey makes it light enough for a satisfying weeknight dinner.
- Its versatility is a joy — toppings, sides, or even leftovers make it feel reinvented.
- The nostalgic scent of cumin and chili powder reminds me of childhood comfort foods.
- It’s a one-pot masterpiece that requires minimal fuss but feels impressive.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to drain excess grease? Rinse turkey with hot water to reduce fat and save the dish.
- DUMPED too much salt? Dilute with a splash of broth and add more sweet potatoes for sweetness.
- OVER‑TORCHED the onions? Scrape off the burnt bits—smell the smoky aroma? Perfect.
- FORGOT the garlic? Toss in a minced clove at the last minute for freshness.
QUICK FIXES THAT SAVE YOUR DAY
- When the chili’s too watery? Splash in some cornstarch slurry for thickness.
- Patch bland flavor by stirring in a teaspoon of smoked paprika.
- Shield the sweet potatoes from burning by turning down the heat slightly.
- Whenever the spice feels shy, add a squirt of lime for brightness.
- Spray a quick dash of hot sauce for an instant flavor punch — smell that sizzle!
This chili is the kind of dish that embraces the fall’s urge to slow down and savor. It’s perfect for lazy weekends or busy weeknights, when your kitchen smells of cinnamon, chili, and root vegetables. There’s a cozy magic in how a simple pot can transform ingredients into something hearty and soul-cleansing.
As temperatures dip, this dish reminds us that comfort doesn’t have to be complicated. Instead, it’s about taking what’s fresh and familiar, then giving it a little twist to keep things interesting. It’s a meal that makes losing track of time worth it, with each spoonful bringing a little glow to chilly evenings.
Fall Sweet Potato and Ground Turkey Chili
Equipment
- Chef's Knife
Ingredients
- 2 medium sweet potatoes peeled and chopped into chunks
- 1 lb ground turkey lean, organic if possible
- 4 cloves garlic roasted whole
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes with juice
- 1 cup chicken or vegetable broth
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Wrap the garlic cloves in foil and roast in the oven for about 30 minutes until soft and fragrant. Once done, let cool slightly, then squeeze out the roasted garlic cloves and set aside.
- Heat olive oil in a large pot over medium heat. Add the chopped sweet potatoes and cook, stirring occasionally, until they start to soften and develop some color, about 8 minutes. The sweet potatoes should be slightly browned and fragrant.
- Add the ground turkey to the pot, breaking it apart with your spoon. Cook until fully browned and no pink remains, about 7-10 minutes. The mixture should be starting to thicken and lose any excess moisture.
- Stir in the roasted garlic and cook for another minute until fragrant. Add chili powder, cumin, and smoked paprika, stirring to coat the meat and sweet potatoes evenly. Aromas of spices should start to bloom, filling your kitchen with warmth.
- Pour in the diced tomatoes with their juice and the broth. Stir everything together, scraping up any flavorful bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer.
- Reduce the heat to low and let the chili simmer uncovered for about 25-30 minutes, stirring occasionally. During this time, the sweet potatoes will soften further, and the flavors will meld into a hearty, fragrant stew with a rich, slightly thickened broth.
- Taste the chili and season with salt and pepper as needed. If you prefer a thicker consistency, stir in a cornstarch slurry or continue simmering to reduce liquid further.
- When the sweet potatoes are tender and the flavors are well combined, turn off the heat. Ladle the chili into bowls and serve hot, garnished with your favorite toppings if desired.
Notes
Nutrition
There’s something special about turning seasonal ingredients into a simple yet deeply flavorful meal. This fall-inspired turkey chili celebrates the richness of sweet potatoes and savory spices, all in one warm bowl. It’s a dish that feeds both body and heart, perfect for those brisk nights when comfort is top priority.
Cooking in the fall always feels like a quiet celebration of the harvest and shared moments. With just a few ingredients, this chili becomes a canvas of warmth, nostalgia, and new traditions. It’s your go-to for comforting, satisfying meals that keep the season’s magic alive with every bite.
