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Fall Turkey Chili with Sweet Potatoes

This hearty chili combines ground turkey with roasted sweet potatoes, simmered with spices like cumin and cinnamon. The dish develops a thick, flavorful sauce with tender, caramelized sweet potato chunks, resulting in a comforting and visually appealing bowl of chili.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 1 tablespoon olive oil for roasting and cooking
  • 1 pound ground turkey lean
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 can diced tomatoes 14 oz
  • 1 cup chicken or vegetable broth adjust for consistency
  • to taste Salt and pepper for seasoning

Equipment

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

Method
 

  1. Preheat your oven to 400°F (200°C). Spread cubed sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for 25-30 minutes, until tender and slightly caramelized, filling the kitchen with a sweet, toasty aroma.
  2. While the sweet potatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes.
  3. Add minced garlic to the onions and cook for another minute until golden and aromatic. Then, add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 8-10 minutes, seasoning with salt and pepper as you go.
  4. Stir in ground cumin and cinnamon, allowing the spices to toast slightly and release their fragrant oils—this should take about 30 seconds. Pour in the diced tomatoes with their juice and stir to combine.
  5. Pour in the broth, stirring to loosen any bits from the bottom of the pot. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, allowing flavors to meld and the chili to thicken slightly.
  6. When the roasted sweet potatoes are ready, add them to the chili. Gently fold in the roasted pieces, allowing the heat to meld the flavors and slightly soften the sweet potatoes, about 5 minutes.
  7. Taste the chili and adjust seasoning with more salt, pepper, or spices as needed. The chili should be thick, with tender sweet potato chunks and a rich, fragrant sauce.
  8. Serve the chili hot, garnished with fresh herbs if desired. Enjoy the hearty, comforting bowl filled with seasonal flavors and warming spices.

Notes

Use medium heat during sautéing to prevent burning. Roast sweet potatoes until tender but not too mushy. Adjust broth amount for desired consistency. Garnish with fresh herbs like cilantro or a squeeze of lime if desired.