Fall Into Comfort: Cozy Turkey & Sweet Potato Chili

As the leaves change into shades of amber and crimson, I crave a hearty dish that captures the season’s warmth. This fall, I’m obsessed with transforming humble ingredients into a bowl of spicy, sweet, and savory comfort. The aroma of roasted sweet potatoes mingling with ground turkey and smoky spices feels like a seasonal hug.

In a world overwhelmed with quick fixes, I love a recipe that takes a little time but rewards with complex textures and flavors. The tender chunks of sweet potato soften into the chili, creating a velvety bite against the lean turkey and zingy spices. It’s the kind of dish that makes even the busiest weeknight feel like a celebration of fall.

Sweet Potato and Ground Turkey Chili

This chili combines tender chunks of roasted sweet potatoes with lean ground turkey, cooked with smoky spices and simmered until thick and flavorful. The dish has a hearty, velvety texture with a balance of sweetness, spice, and savory richness, finished with a vibrant and inviting appearance.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pounds sweet potatoes peeled and cut into chunks
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion diced
• 3 cloves garlic minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 can diced tomatoes 14 oz
• 1 cup chicken broth
• Salt and pepper to taste

Equipment

• Baking sheet
• Large skillet or Dutch oven
• Wooden spoon or spatula
• Knife
• Cutting board

Method

 

1. Preheat the oven to 400°F (200°C). Spread the sweet potato chunks on a baking sheet, drizzle with a little olive oil, and toss to coat. Roast for about 20-25 minutes, until golden and tender, then set aside.
2. Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it begins to soften and become fragrant.
3. Add the minced garlic to the skillet and cook for another 30 seconds until it releases a pleasant aroma.
4. Increase the heat slightly and add the ground turkey, breaking it apart with a wooden spoon. Cook for 6-8 minutes until the turkey is browned and cooked through.
5. Stir in the smoked paprika, cumin, and chili powder, cooking for 1 minute to toast the spices and deepen their flavors.
6. Add the canned diced tomatoes (with juice) and chicken broth to the skillet, stirring well to combine. Bring to a gentle simmer.
7. Once simmering, add the roasted sweet potato chunks, stirring gently to distribute evenly. Reduce the heat to low and let it simmer for 15-20 minutes, allowing flavors to meld and the chili to thicken.
8. Taste the chili and season with salt and pepper as desired. Stir and let it cook for another 2 minutes to incorporate seasoning.
9. Serve the chili hot, garnished with your favorite toppings such as fresh herbs or shredded cheese if desired.

This chili is not just a meal; it’s a slow-baked piece of autumn captured with every spoonful. Perfect for chilly evenings or unexpected guests, it’s a reminder that comfort food can also be simple and wholesome. I find myself returning to this recipe year after year, craving that nostalgic combination of spice and sweetness.

Whenever I make it, I feel a little more grounded, grateful for seasonal flavors and the warmth they bring. It’s a dish that welcomes family gatherings or quiet nights curled up with a good book. Fall’s favorite—crafted for those who love a little spice with their cozy moments.