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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 minutes
Cook Time 45 minutes
Total Time 1 hour
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
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the minced garlic to the onions and cook for another minute until fragrant and slightly golden.
  5. 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.
  6. 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.
  7. Add the canned diced tomatoes with their juices to the pot, stirring well to combine all the flavors.
  8. 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.
  9. 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.
  10. 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.
  11. 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.