Harvest Comfort: Fall Turkey Chili with Sweet Potatoes

As the leaves turn amber and the air dips into a crisp chill, I find myself craving more than just pumpkin spice. I discover that simmering a hearty turkey chili with sweet potatoes transforms the kitchen into a cozy autumn haven. The aroma of spiced meat mingling with the gentle sweetness of roasted tubers is my seasonal symphony.

This recipe is about embracing the chaos of fall—layering flavors, adjusting spice levels, and no two pots ever quite alike. It’s a reminder that comfort food can be both simple and surprisingly sophisticated, echoing the vibrant, fleeting beauty of the season. Plus, it’s a perfect reason to break out every spice jar lurking in the back of your cabinet.

Hearty Turkey and Sweet Potato Chili

This turkey chili features tender ground turkey simmered with sweet potatoes, tomatoes, and spices, resulting in a thick, flavorful stew. The dish has a comforting, chunky texture with vibrant ingredients thoroughly melded, perfect for cozy autumn evenings.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 pound ground turkey lean preferred
• 2 medium sweet potatoes peeled and diced
• 1 can diced tomatoes 14.5 oz can
• 1 large onion chopped
• 3 cloves garlic minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon olive oil for sautéing
• salt to taste

Equipment

• Large pot or Dutch oven
• Cutting board

Method

 

1. Heat olive oil in a large pot over medium heat, then add chopped onion. Sauté until translucent and fragrant, about 5 minutes, stirring occasionally.
2. Add minced garlic to the pot and cook for another minute until fragrant. Stir frequently to prevent burning.
3. Push the onion and garlic aside, then add ground turkey to the pot. Cook until browned all over, breaking it apart with a spoon, about 6-8 minutes.
4. Stir in chili powder, cumin, black pepper, and a pinch of salt. Cook for 1-2 minutes to toast the spices and enhance their aroma.
5. Add diced sweet potatoes, diced tomatoes with their juices, and chicken broth. Bring the mixture to a gentle boil.
6. Reduce heat to low, cover the pot, and simmer for about 30 minutes, or until the sweet potatoes are tender and the chili has thickened slightly.
7. Uncover the pot, taste, and adjust salt and pepper as needed. Let it simmer uncovered for another 5 minutes if you’d like a slightly thicker consistency.
8. Serve the chili hot, garnished with your favorite toppings like chopped herbs or sour cream if desired.

This chili comes together quickly on a busy autumn evening, filling the house with warm, rustic scents. It’s a dish that tastes like a hug after a walk through falling leaves, hearty yet bright with seasonal flavor. Making it is a little act of seasonal self-care you’re likely to repeat.

As the days grow shorter, this chili reminds us that comfort can be found in slow-simmered moments and familiar flavors. It’s a dish that celebrates the bounty of fall while warming you from the inside out, whether for a family dinner or a cozy night solo. Enjoy every spicy, sweet spoonful.