Harvest Festival Fall Turkey Chili with Sweet Potatoes

As the leaves turn vibrant shades of amber and crimson, I find myself craving dishes that echo the season’s cozy charm. This Fall Turkey Chili with Sweet Potatoes is a celebration of autumn’s bounty and the comfort it promises. The aroma of cumin, garlic, and roasted sweet potatoes fills the kitchen, instantly evoking memories of harvest festivals and crisp autumn walks.

What makes this chili stand out is its unexpected sweetness paired with savory turkey. It’s perfect for those chilly evenings when you need something hearty yet bright with seasonal flavors. Plus, it’s a one-pot wonder that simplifies meal prep without sacrificing depth or richness.

Fall Turkey Chili with Sweet Potatoes

This hearty chili combines ground turkey and roasted sweet potatoes simmered with warm spices like cumin and garlic. The dish develops a thick, chunky texture with a rich, savory flavor complemented by subtle sweetness, finished with a vibrant, garnished appearance.

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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

  

• 2 large sweet potatoes peeled and chopped into chunks
• 1 lb ground turkey lean
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tablespoon cumin ground
• 1 can (14 oz) diced tomatoes with juice
• 1 cup chicken or vegetable broth
• 1 can (15 oz) black beans drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Equipment

• Baking sheet
• Large pot or Dutch oven
• Knife
• Cutting board
• Wooden spoon or spatula

Method

 

1. Preheat your oven to 400°F (200°C). Spread the chopped sweet potatoes on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat. Roast for about 25-30 minutes until tender and caramelized around the edges.
   2 large sweet potatoes
2. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
   2 large sweet potatoes
3. Stir in the minced garlic and ground cumin; cook for another minute until the garlic is fragrant, filling the kitchen with a warm aroma.
   2 large sweet potatoes
4. Add the ground turkey to the pot, breaking it apart with a spoon. Cook until it’s browned and no longer pink, about 7-8 minutes.
   2 large sweet potatoes
5. Pour in the diced tomatoes with their juice, along with the broth. Stir everything together and bring to a gentle simmer.
   2 large sweet potatoes
6. Drain and rinse the black beans, then stir them into the chili mixture. Season with salt and black pepper, and allow the chili to simmer uncovered for 15-20 minutes, stirring occasionally, until thickened.
   2 large sweet potatoes
7. Once the sweet potatoes are roasted and tender, gently fold them into the chili, making sure they’re evenly distributed. Let it cook for another 5 minutes to meld the flavors.
   2 large sweet potatoes
8. Check the seasoning and adjust salt or pepper if needed. The chili should be thick, hearty, and slightly chunky, with the sweet potatoes providing a inviting pop of color and texture.
9. Spoon the steaming chili into bowls, garnish as desired, and enjoy a comforting, flavorful dish perfect for autumn evenings.

Enjoy the comforting flavors and know that this dish can be a staple in your fall cooking arsenal. It’s a versatile, nourishing meal that invites lingering at the table and savoring the season’s best ingredients.