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
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
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
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
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
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
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
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.
Spoon the steaming chili into bowls, garnish as desired, and enjoy a comforting, flavorful dish perfect for autumn evenings.
