Autumn Harvest: Fall Turkey Chili with Sweet Potatoes That Comforts and Thrills

As the leaves turn fiery shades of orange and crimson, I find myself craving more than just pumpkin spice lattes. I want something hearty, with rich earthiness, and a touch of sweet to warm my hands and soul. This Fall Turkey Chili with Sweet Potatoes is my secret weapon against chilly evenings and busy nights.

This recipe is a celebration of the season’s bounty. Juicy ground turkey, tender sweet potatoes, and a smoky spice blend come together in one pot, filling the kitchen with inviting aromas. It’s simple, satisfying, and just different enough to turn an ordinary weekday into a cozy, festive escape.

Fall Turkey Chili with Sweet Potatoes

This hearty chili combines ground turkey, tender sweet potatoes, and a smoky spice blend in a thick, flavorful stew. The dish is simmered until the ingredients meld together, resulting in a comforting, rustic chili with a slightly chunky texture and vibrant seasonal colors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground turkey lean preferably
• 2 large sweet potatoes peeled and diced
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 1 can (14 oz) diced tomatoes
• 2 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper optional for heat
• 1 cup chicken broth
• 2 tbsp olive oil
• to taste Salt and pepper

Equipment

• Large pot or Dutch oven
• Sharp knife

Method

 

1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
2. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it.
3. Add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 7-9 minutes, until it’s no longer pink.
4. Stir in the smoked paprika, cumin, cayenne pepper, salt, and pepper to coat the meat evenly with spices.
5. Add the diced sweet potatoes and diced tomatoes (with juices) to the pot. Stir everything together so the flavors combine.
6. Pour in the chicken broth and bring the mixture to a gentle boil over high heat.
7. Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes until the sweet potatoes are tender and the flavors meld, stirring occasionally.
8. Uncover and taste the chili. Adjust seasoning with salt and pepper as desired, simmering for another 5 minutes if needed for flavor to develop.
9. Serve the hearty chili hot, garnished with your favorite toppings such as chopped cilantro, shredded cheese or a squeeze of lime for added brightness.

Notes

For a thicker chili, mash some of the sweet potatoes after cooking or simmer uncovered for an additional 10 minutes.

In these hurried days, this chili offers a break—a slow simmer that rewards with every spoonful. The balance of savory meat, sweet potatoes, and a gentle kick makes it a dish to look forward to, not just during fall, but whenever you need a warm hug of flavor. It’s a reminder that sometimes, comfort is best served in a bowl.

So, next chilly night, embrace this recipe and let the smells take you home. It’s perfect for sharing with loved ones or enjoying solo with a good book on the side. Whatever the occasion, this chili promises a taste of fall in every bite.

,