Harvest Harmony: Fall Turkey Chili with Sweet Potatoes

As the leaves turn and the air adopts a crisp edge, I find myself craving a dish that balances heartiness with vibrant autumn flavors. This Fall Turkey Chili with Sweet Potatoes is my attempt to capture that seasonal magic in a single pot. It’s a comforting mix of tender turkey, sweet potatoes, and warming spices, perfect for cozy nights.

What sets this chili apart is the unexpected sweetness of the potatoes blending with smoky spices and rich turkey. It’s a dish that makes my kitchen smell like fall—cinnamon, cumin, and roasted garlic mingling in a simmering symphony. Every spoonful feels like a hug from fall itself, warm and inviting.

Fall Turkey Chili with Sweet Potatoes

This turkey chili combines tender ground turkey with sweet potatoes, all simmered with warming spices to create a hearty, flavorful dish. The final chili has a thick, chunky consistency with tender chunks of meat and potatoes in a rich, spiced tomato base.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon olive oil for sautéing
• 1 medium onion diced
• 3 cloves garlic minced
• 1 pound ground turkey lean
• 2 medium sweet potatoes peeled and diced
• 1 can diced tomatoes 14 oz can
• 1 cup chicken or vegetable broth for simmering
• 1 teaspoon ground cumin warm spice
• 1/2 teaspoon ground cinnamon adds warmth
• 1/2 teaspoon smoked paprika for smoky flavor
• to taste salt and pepper

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula

Method

 

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
2. Add the minced garlic and cook for another 30 seconds until it becomes fragrant, stirring constantly to prevent burning.
3. Push the veggies to the side of the pot, then add the ground turkey. Break it apart with your spoon and cook until browned and cooked through, about 7-8 minutes.
4. Add the diced sweet potatoes to the pot, stirring to combine with the turkey and vegetables. Cook for 3-4 minutes.
5. Pour in the diced tomatoes with their juices and the broth, stirring well to combine all ingredients.
6. Stir in the cumin, cinnamon, smoked paprika, salt, and pepper, coating everything evenly with the spices.
7. Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for about 30 minutes, until the sweet potatoes are tender and the flavors meld.
8. Uncover the pot and stir the chili. If desired, use a spoon to mash some of the sweet potato pieces slightly to help thicken the mixture.
9. Taste and adjust seasoning with more salt and pepper if needed. Let it simmer uncovered for another 5 minutes to develop depth.
10. Serve the chili hot in bowls, garnished with your favorite toppings like chopped cilantro or a dollop of sour cream if desired.

This chili offers more than just comfort; it’s a celebration of fall’s bounty and simplicity. The slow simmer unlocks deep flavors that linger long after the first bite, making it perfect for sharing around a busy table or quiet evenings alone. It’s a reminder that sometimes, the most humble ingredients come together to create a seasonally perfect meal.

As the leaves swirl outside, I find solace in dishes that warm both my belly and my spirit. This turkey chili embodies everything I love about autumn—the colors, the scents, and the comforting pace of harvest season. It’s a dish I’ll make again and again, savoring those fleeting days of fall.

William