Autumn Comfort: Fall Turkey Chili with Sweet Potatoes

March 14, 2025
Mayank

As the leaves turn vibrant shades of orange and crimson, I find myself craving more than just pumpkin spice. I love stumbling upon recipes that capture the essence of fall’s chaotic beauty—something hearty yet unexpected. This Turkey Chili with Sweet Potatoes is my take on cozy chaos bundled into one warm pot.

The aroma alone is enough to pull everyone into the kitchen: a smoky blend of spices, sweet potato softness, and the savory punch of turkey. It’s a dish that honors the crisp air outside while celebrating the rich, complex flavors of autumn. Perfect for those days when you want comfort that’s also a bit adventurous.

WHY I LOVE THIS RECIPE?

  • It combines my love for roasted sweet potatoes with a savory, flavorful chili base.
  • The vibrant colors brighten even the gloomiest fall days.
  • Feeling nostalgic for family nights but craving something new.
  • The spices are warm but balanced; a gentle, spicy hug in every bite.
  • Perfect for batch cooking and freezing leftovers—winter’s little gift.

AVOID MY DISASTER (You’re Welcome)

  • FORGOT to season early? Add salt and spices after simmering for full flavor.
  • DUMPED too much broth? Thicken with cornstarch or mash some sweet potatoes.
  • OVER‑TORCHED the onions? Rinse and start over—they won’t recover but the dish will.
  • LEFT the lid off too long? Loss of moisture and flavor—cover and simmer gently next time.

QUICK FIXES THAT SAVE YOUR DAY

  • When too spicy, add a splash of milk or coconut cream to mellow heat.
  • Splash soy sauce for depth if flavor feels flat.
  • Patch thin chili with extra tomato paste and simmer for 10 minutes.
  • Shield from burning by stirring frequently once near completion—aromatic spices will shimmer.
  • When missing freshness, chop fresh cilantro or squeeze lime on top.

This dish feels like a warm hug after a walk through chilly air, and it’s perfect for Sunday dinners or quick weeknight comfort. The sweet potatoes add a touch of earthiness, balancing the smoky spices and tender turkey. It’s a reminder that sometimes, the best recipes come from embracing the chaos of the season.

Whether you’re craving something that feels familiar with a twist or just looking to fill your kitchen with the soulful smells of fall, this chili hits the spot. It’s honest, hearty, and a little bit wild—just like the season itself.

Turkey Chili with Sweet Potatoes

This hearty chili combines ground turkey and roasted sweet potatoes simmered with spices, creating a thick, flavorful dish with a vibrant orange color. The final dish has a chunky, comforting texture, with softened sweet potatoes and tender turkey in a rich sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon cayenne pepper optional for heat
  • 1 pound ground turkey
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 cup chicken broth
  • 1 can kidney beans 15 oz, drained and rinsed
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot or Dutch oven

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, chili powder, cayenne (if using), salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes, until tender and lightly caramelized.
  2. While the sweet potatoes roast, heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion until translucent and fragrant, about 5 minutes, until it begins to soften.
  3. Add the minced garlic to the onions and cook for another 1 minute, until fragrant and slightly golden.
  4. Raise the heat to medium-high and add the ground turkey. Break it apart with a spoon and cook until browned all over, about 7-8 minutes, until no longer pink.
  5. Pour in the diced tomatoes with their juices and the chicken broth. Stir well to combine and bring to a gentle simmer.
  6. Add the drained kidney beans, season with salt and pepper, and stir everything together. Cover the pot and let it simmer gently for about 20 minutes, allowing flavors to meld.
  7. Once the roasted sweet potatoes are ready, add them to the chili and stir gently. Let everything simmer uncovered for another 5 minutes to thicken slightly and integrate flavors.
  8. Taste and adjust seasoning as needed, adding more salt, pepper, or spices for extra warmth.
  9. Serve the hearty turkey chili hot, garnished with fresh cilantro or a squeeze of lime if desired.

Notes

For a spicier kick, add more cayenne or hot sauce. To make it vegetarian, substitute turkey with extra beans or hearty vegetables. This chili tastes even better the next day—perfect for batch cooking.

Let this dish be your cozy retreat when autumn winds start to bite. The interplay of flavors and textures makes each spoonful a small celebration of the season’s bounty. It’s accessible, forgiving, and endlessly adaptable—perfect for creating comforting moments at home.

As the days grow shorter and the air turns brisk, simmering a pot of this chili will warm your space and your spirit. Sometimes, the simplest ingredients come together to make the most memorable meals—no fuss, just good food with a little fall magic.

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