Harvest Elegance: A Cozy Fall Turkey Chili with Sweet Potatoes

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As autumn leaves tumble and the air turns crisp, I seek a dish that captures the essence of the season without the usual winter heaviness. This Fall Turkey Chili with Sweet Potatoes is my answer—a hearty yet bright bowl that balances rich flavors with a touch of sweetness. It’s perfect for those busy weeknights when comfort and simplicity are the top priorities.

The aroma of simmering turkey mingling with cinnamon, cumin, and roasted sweet potatoes fills my kitchen with nostalgia. I love how this chili invites a slow, savoring bite while offering a burst of seasonal flavors. It’s a dish that warms the soul and celebrates the brief, beautiful window of fall harvests.

Fall Turkey Chili with Sweet Potatoes

This fall-inspired turkey chili uses ground turkey and roasted sweet potatoes simmered with cinnamon, cumin, and seasonal spices. The chili develops a rich, hearty texture with tender pieces of sweet potatoes and seasoned ground meat, creating a vibrant, comforting bowl with a slightly thick consistency.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 lb ground turkey lean
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 can (14 oz) diced tomatoes with juice
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Large Pot or Dutch Oven
  • Cutting board
  • Chef's knife
  • Cooking spoon

Method
 

  1. Preheat your oven to 400°F (200°C) and spread the cubed sweet potatoes on a baking sheet. Toss with a little olive oil and a pinch of salt, then roast for about 25-30 minutes until golden and tender.
  2. While the sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the pot and cook for another minute until it becomes aromatic.
  4. Increase the heat to medium-high and add the ground turkey to the pot. Cook, breaking it apart with a spoon, until browned and cooked through, about 8 minutes.
  5. Stir in the cinnamon and cumin, cooking for about 1 minute to toast the spices and bring out their aroma.
  6. Add the canned diced tomatoes with their juice, cooking for another 5 minutes to meld the flavors.
  7. Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low and cook for about 10 minutes, allowing the chili to thicken slightly.
  8. Once the sweet potatoes are finished roasting, fold them into the chili. Stir gently to combine, and let the flavors meld for another 5 minutes on low heat.
  9. Season with salt and pepper to taste, giving the chili a final stir to distribute the seasoning evenly.
  10. Serve the hearty fall chili hot, garnished with your favorite herbs or a dollop of sour cream, if desired. Enjoy the cozy, flavorsome bowl that celebrates seasonal ingredients.
This chili is more than just a meal; it’s a tribute to the fleeting magic of fall. Every spoonful reminds me to enjoy the simple pleasures—crisp air, colorful leaves, and a bowl full of comforting goodness.

Making this dish is my way of holding onto the season just a little longer. It’s easy to prepare, satisfying, and flexible enough to adapt with your favorite add-ins. A cozy, nourishing end to busy autumn days.

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