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Fall Turkey Chili with Sweet Potatoes

This turkey chili incorporates tender ground turkey and roasted sweet potatoes, simmered with spices to create a hearty and flavorful dish. The final chili has a thick, chunky texture with a rich aroma of cinnamon, cumin, and smoky undertones, ideal for warming up cozy autumn nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1 pound ground turkey lean
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • 1 can (14 oz) diced tomatoes with juices
  • 1 cup chicken broth
  • Salt to taste
  • Black pepper to taste

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Stirring spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat evenly.
  2. Roast the sweet potatoes in the oven for about 20-25 minutes until they are tender and lightly caramelized, stirring halfway through for even cooking.
  3. While the sweet potatoes roast, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
  4. Add the minced garlic to the onions and cook for another minute until fragrant, listening for a gentle sizzle.
  5. Stir in the ground turkey, breaking it apart with your spoon, and cook until browned throughout, about 7-8 minutes. The meat should lose its pink color and develop a nice sear.
  6. Add the cumin, cinnamon, and chili powder to the meat mixture, stirring well to coat the turkey evenly with the spices and to release their aroma.
  7. Pour in the diced tomatoes with their juices and the chicken broth. Mix everything thoroughly, scraping up any bits stuck to the bottom of the pot for flavor.
  8. Bring the chili to a simmer, then lower the heat to maintain a gentle bubbling. Cover and let cook for about 15 minutes to meld the flavors.
  9. Add the roasted sweet potatoes into the chili, gently folding them in to preserve their shape.
  10. Simmer the chili uncovered for another 10 minutes to allow the flavors to deepen and the mixture to slightly thicken.
  11. Taste and season with salt and black pepper, adjusting according to your preference.
  12. Once the chili is rich and fragrant, serve hot in bowls, garnished optionally with fresh herbs or a dollop of sour cream for extra comfort.

Notes

For a spicier kick, add a dash of cayenne pepper or hot sauce. Leftovers taste even better the next day as flavors meld.