Most fall chilis focus on smoky spices and hearty beans, but this recipe explores a surprising twist — the sweet, almost caramelized allure of roasted sweet potatoes blending with tender turkey. It’s like capturing the essence of autumn in a bowl, but with a subtle sweetness that elevates every spoonful.

Imagine the aroma of cinnamon and cumin mingling with roasted pumpkin pumpkins and sizzling ground turkey, filling your kitchen with warm nostalgia. I’ve found that this combination not only surprises the palate but also transforms a basic chili into a celebration of fall’s sweeter side.

WHY I LOVE THIS RECIPE?

Joy of discovering a new flavor harmony that’s perfect for crisp fall evenings.
Relief from heavy, greasy comfort foods — this feels light yet satisfying.
Memories of childhood pumpkin patches mixed with adult spice cravings.
Pride in creating something wholesome and unique from simple ingredients.

AVOID MY DISASTER (You’re Welcome)

FORGOT to coat sweet potatoes in oil, they stuck and burned. Next time, toss thoroughly.
DUMPED too much chili powder—made it overly spicy. I diluted with broth and rescued it.
OVER-TORCHED the turkey, it turned dry. Lower the heat and cover, then stir often.
FAILED to adjust acidity, soup was flat. Added a squeeze of lime and fresh cilantro for zip.

QUICK FIXES THAT SAVE YOUR DAY

When too bland, splash in a splash of apple cider vinegar to brighten flavors.
Patch over-seasoned chili with a dollop of sour cream or Greek yogurt.
Shield your sweet potatoes while roasting to prevent burning—tinfoil comes to the rescue.
If mashy veggies sink, stir in a splash of broth to loosen texture.
When in doubt, simmer in fresh herbs to refresh and lift the dish’s aroma.

As the season shifts, this chili offers cozy comfort with an unexpected twist. Its blend of tender turkey and sweet potatoes makes it perfect for both weeknights and gatherings, turning the ordinary into something memorable. Warm spices and sweet notes are what you’ll crave now, and maybe for many autumns to come.

Cooking this dish is a quiet homage to fall — a time to reflect, savor, and celebrate the simple joys of seasonal ingredients. Let the flavors linger and the aroma remind you of home, even amid the hustle of the season.

Sweet Potato and Turkey Fall Chili

This chili combines tender ground turkey and roasted sweet potatoes with warm spices such as cinnamon and cumin. The dish features a hearty, slightly sweet sauce with caramelized pumpkin notes, resulting in a thick, rustic stew with a vibrant appearance. The final texture is satisfying and well-balanced between chunky vegetables and savory meat.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

2 pounds sweet potatoes peeled and diced
1 tablespoon olive oil for roasting sweet potatoes
1 pound ground turkey lean preferably
1 medium onion chopped
3 cloves garlic minced
1 teaspoon cinnamon ground
1 teaspoon cumin ground
1 can (14 oz) diced tomatoes with juices
2 cups chicken broth or vegetable broth
1 can kidney beans drained and rinsed
to taste salt and pepper for seasoning

Equipment

Cutting board
Sharp Knife
Large pot or Dutch oven
Mixing spoon
Baking sheet
Parchment paper

Method

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper, then toss diced sweet potatoes with olive oil, ensuring they are evenly coated. Spread them out in a single layer.
Roast the sweet potatoes in the oven for about 25-30 minutes, or until they become golden and slightly caramelized around the edges. Set aside once done.
While the sweet potatoes roast, heat a large pot over medium heat. Add a splash of oil if needed, then sauté the chopped onion until translucent and fragrant, about 5 minutes.
Add the minced garlic to the onions and cook for another minute until fragrant and slightly golden.
Stir in the ground turkey, breaking it apart with your spoon, and cook until browned and cooked through, about 8-10 minutes. The meat should lose its pinkness and start to brown slightly.
Sprinkle in the ground cinnamon and cumin, stirring to coat the turkey and onions evenly with warm spices. Let cook for another minute to toast the spices slightly.
Add the canned diced tomatoes with their juices to the pot, stirring well to combine all the flavors.
Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let simmer for about 15 minutes to develop flavor.
Add the roasted sweet potatoes and drained kidney beans to the simmering chili, stirring gently to combine. Let everything heat through for 5-10 minutes.
Season the chili with salt and pepper to taste, adjusting the flavors as needed—maybe a splash of lime or fresh cilantro for brightness if desired.
Once the chili is thick, fragrant, and bubbling, ladle it into bowls and serve hot, garnished with your favorite toppings like sour cream or shredded cheese if preferred.

This chili is a reminder that sometimes, the most comforting meals come from a little experimentation. It’s a testament to the magic of combining familiar ingredients in new ways to evoke warmth and nostalgia. There’s no better way to greet the changing weather than with a bowl that feels both intentional and soothing.

Enjoy plating it up with crusty bread or a sprinkle of fresh herbs for an added touch. Let the rich aroma fill your home, beckoning loved ones to gather around. As the days grow shorter and cooler, this dish is sure to become a favorite for those slow, cozy evenings.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.