As the leaves turn vibrant shades of amber and crimson, comfort food takes on a new dimension. This recipe takes traditional chili and elevates it with the unexpected sweetness of roasted sweet potatoes, balanced by hearty ground turkey. It’s perfect for cozy weeknights when you crave warmth and a burst of seasonal flavor.

I love how the aroma of cinnamon and smoked paprika mingles with the earthy scent of caramelized sweet potatoes. Each spoonful offers a satisfying blend of textures and flavors, from tender chunks of potato to tender turkey in a rich tomato base. It’s a dish that feels both comforting and a little adventurous, all in one bowl.

WHY I LOVE THIS RECIPE?

It combines childhood nostalgia with the complexity of fall spices.
The sweet potatoes add a subtle sweetness that balances the savory chili beautifully.
Cooking it fills my kitchen with warm, spicy aromas—perfect for crisp evenings.
It’s easy to adapt with pantry staples, making it a lifesaver on busy nights.
Every bite feels like a hug wrapped in a bowl during sweater weather.

AVOID MY DISASTER (You’re Welcome)

FORGOT to stir; burnt the bottom. Quickly scrub and add water, no harm done.
DUMPED too much chili powder; turned bitter. Balance with a splash of honey or ketchup.
OVER-TOASTED the sweet potatoes; lost sweetness. Peel and add fresh, roasted again.
UNDER-seasoned the turkey; bland and flat. Just stir in extra spices mid-simmer.

QUICK FIXES THAT SAVE YOUR DAY

When too spicy, add a dollop of sour cream or a splash of coconut milk.
Splash extra chicken broth when the chili thickens too much.
When sweet potatoes aren’t tender enough, simmer longer or cover tightly.
Patch blandness by stirring in a dash of soy sauce or Worcestershire sauce.
Shield with a crust of shredded cheese for added richness and flavor burst.

This Fall Turkey Chili with Sweet Potatoes is more than just a comforting dish; it’s a celebration of seasonal flavors. The mix of spices, the hearty texture, and the cozy aroma make it a standout in any chill, crisp evening.

Once you master this recipe, it becomes a go-to for gatherings or a simple weeknight treat. Every spoonful reminds you of fall’s fleeting magic, all wrapped up in a bowl. It’s a great way to enjoy seasonal bounty with an unexpected twist.

Fall Turkey and Sweet Potato Chili

This hearty chili features ground turkey and roasted sweet potatoes simmered in a spiced tomato base, creating a comforting and flavorful dish. The dish has a thick, chunky texture with tender meat and soft, caramelized sweet potatoes, topped with a rich, aromatic broth.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 large sweet potatoes peeled and cubed
1 tablespoon olive oil
1 pound ground turkey lean
1 small onion diced
2 cloves garlic minced
1 can (14 oz) diced tomatoes
1 cup chicken broth
1 teaspoon cinnamon ground
1 teaspoon smoked paprika
to taste salt and pepper

Equipment

Baking sheet
Large pot or Dutch oven
Knife
Cutting board
Stirring spoon
Measuring cups and spoons

Method

Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly. Roast for about 25-30 minutes until they are golden and tender.
While the sweet potatoes roast, heat a large pot over medium heat and add a splash of olive oil. Once shimmering, add diced onion and cook until translucent and fragrant, about 3-4 minutes.
Add minced garlic to the onions and cook for another minute until aromatic, taking care not to burn it.
Increase the heat slightly and add ground turkey to the pot. Break it apart with your spoon and cook until it’s no longer pink, about 5-7 minutes. Season with salt, pepper, cinnamon, and smoked paprika as it cooks.
Pour in the diced tomatoes with their juice and stir well to combine all the flavors. Let it simmer for a few minutes, allowing the mixture to thicken slightly.
Add the chicken broth to the pot and bring everything to a gentle simmer. Drop the roasted sweet potatoes into the chili and stir carefully so they stay intact. Cover and let simmer for 10 minutes, allowing the flavors to meld.
Uncover the pot, taste the chili, and adjust seasoning with salt and pepper as needed. The chili should be thick, with tender chunks of sweet potato and savory ground turkey in a fragrant tomato sauce.
Serve the chili hot in bowls, garnished with your favorite toppings if desired. The dish has a hearty, textured appearance with vibrant orange sweet potatoes contrasting with the rich sauce.

Notes

Feel free to top with shredded cheese, sour cream, or chopped fresh herbs for added flavor. Adjust spice levels with more smoked paprika or chili powder if you like it fiery.

This dish captures the essence of fall—warm, vibrant, and just a little bit unexpected. It’s perfect for those evenings when you want something filling without spending hours in the kitchen. The combination of flavors and textures makes every bite a small celebration of the season.

In a world of constant change, comfort food like this reminds us to slow down and savor simple pleasures. Whether it’s a quiet night in or a family gathering, this chili will bring cozy, inviting warmth to your table. Nothing beats a bowl of something that’s both familiar and delightfully new.

Savory Fall Twist: Turkey Chili with Sweet Potatoes