Fall Sweet Potato and Ground Turkey Chili
This chili combines earthy sweet potatoes with lean ground turkey, simmered with smoky spices and roasted garlic. It has a hearty, thick texture with chunks of sweet potato and ground meat, topped with a flavorful broth. The dish offers a cozy, rustic appearance perfect for fall evenings.
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Calories: 350kcal
Servings: 6
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
For extra depth, top with chopped cilantro or a squeeze of lime. Leftovers keep well refrigerated up to 3 days and taste even better the next day.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 28g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 60mg | Sodium: 500mg | Potassium: 950mg | Sugar: 10g | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg