Autumn Harvest Turkey Chili with Sweet Potatoes: A Cozy Fall Fusion

As the leaves turn vibrant shades of amber and crimson, I crave a dish that captures the essence of fall’s bounty. This Turkey Chili with Sweet Potatoes combines the hearty comfort of chili with the natural sweetness of roasted sweet potatoes, creating a symphony of seasonal flavors. It’s a one-pot wonder that warms the soul on brisk autumn evenings, filling the house with inviting aromas.

What makes this chili uncommonly special is the unexpected sweetness that balances the savory turkey and spices. The slow simmer allows the flavors to meld, giving each bite a layered depth. Plus, it’s the perfect way to use up harvest-inspired ingredients while celebrating fall’s relaxing pace.

Turkey Chili with Sweet Potatoes

This turkey chili combines ground turkey and roasted sweet potatoes in a hearty, slow-simmered sauce. The dish develops a rich, layered flavor with a slightly sweet and savory profile, featuring a thick, stew-like consistency with colorful, tender ingredients woven throughout.

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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: 350

Ingredients Equipment Method

Ingredients

  

• 1 pound sweet potatoes peeled and diced
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 pound ground turkey
• 1 can diced tomatoes 14 oz, with juice
• 1 cup chicken broth
• 1 can black beans 15 oz, drained and rinsed
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• to taste salt and pepper

Equipment

• Sharp Knife
• Cutting Board
• Large Pot or Dutch Oven
• Baking Sheet
• Oven
• Wooden Spoon or Spatula

Method

 

1. Preheat your oven to 400°F (200°C) and spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat. Roast for about 25-30 minutes until tender and caramelized at the edges, then set aside.
2. Heat a large pot or Dutch oven over medium heat and add a tablespoon of olive oil. Toss in the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
3. Add the minced garlic to the onions and cook for another minute, until the garlic is aromatic but not browned. Then, increase the heat to medium-high and add the ground turkey.
4. Cook the turkey, breaking it apart with your spoon, until it’s no longer pink and begins to brown slightly, about 8 minutes. Season with salt, pepper, chili powder, and cumin as it cooks.
5. Pour in the diced tomatoes with their juice and the chicken broth. Stir well to combine all the flavors, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. Add the drained black beans to the chili and stir to distribute evenly. Let the chili simmer gently uncovered for about 15 minutes, allowing it to thicken slightly and the flavors to meld.
7. Once the sweet potatoes are roasted and tender, fold them into the chili, mixing gently so they retain some shape but blend well with the sauce. Continue simmering for another 5 minutes, until heated through.
8. Taste and adjust seasonings with additional salt or chili powder if desired. Remove from heat and let the chili sit for a few minutes to settle, enhancing its rich, layered flavors.
9. Serve the turkey chili hot, spooned into bowls, garnished with fresh herbs if desired. Enjoy the hearty, flavorful dish with a side of cornbread or crusty bread.

In the end, this fall-inspired turkey chili feels like a warm hug from the kitchen. It’s a dish that invites slow evenings, good company, and the simple pleasure of seasonal ingredients. If you’re looking for a cozy way to embrace autumn’s flavors, this recipe is your new favorite standby.

Enjoy the layers of spice, sweetness, and rustic comfort that make each bowl memorable. As the chill settles in, I find this chili to be just the thing for a family dinner or a quiet weekend gathering — a true celebration of fall’s harvest.