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Fall Turkey Chili with Sweet Potatoes

This fall-themed turkey chili features chunks of roasted sweet potatoes and ground turkey simmered with spices like cinnamon and smoked paprika, resulting in a hearty and flavorful stew. The dish has a thick, chunky texture and vibrant seasonal colors, topped with herbs and optional dairy for added richness.
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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 Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • Fresh herbs (cilantro or parsley) chopped, for garnish
  • Optional sour cream or shredded cheese for topping

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.
  2. While the sweet potatoes roast, heat a large pot over medium heat. Add a splash of olive oil and sauté the diced onion until translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the onions and cook for another minute until aromatic. Then, crumble the ground turkey into the pot, cooking until browned and cooked through, about 8 minutes. Break it apart with your spoon as it cooks.
  4. Pour in the diced tomatoes with their juice and the chicken broth. Stir in the ground cinnamon and smoked paprika, then season with salt and pepper to taste. Bring the mixture to a gentle simmer.
  5. Once the sweet potatoes are out of the oven and tender, add them directly to the chili. Gently fold the roasted sweet potatoes into the stew, allowing the flavors to meld. Let it simmer for another 10-15 minutes, uncovered.
  6. Taste and adjust seasonings as needed. Ladle the chili into bowls and garnish with chopped herbs. Add a dollop of sour cream or shredded cheese on top if desired for extra richness and creaminess.

Notes

For extra depth, add a splash of smoked chipotle in adobo or a dash of cayenne pepper. Feel free to swap out the herbs or toppings based on your preference.