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Autumn Turkey and Sweet Potato Chili

This chili features ground turkey and roasted sweet potatoes simmered together with warming spices, resulting in a hearty, velvety dish. The sweet potatoes mellow the heat, providing a natural sweetness and a smooth texture, while the turkey adds savory richness. The final appearance is a thick, fragrant stew with vibrant hints of cinnamon and apple cider, topped with a rustic, inviting look.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 1 tablespoon olive oil for roasting and sautéing
  • 1 pound ground turkey lean
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 cup apple cider adds depth of flavor
  • 1 teaspoon cinnamon ground
  • 1 teaspoon cumin ground
  • 1 can diced tomatoes 14 oz, with juice
  • 1 can kidney beans drained and rinsed, optional
  • to taste salt and black pepper adjust seasoning as needed

Equipment

  • Baking Sheet
  • Large pot or Dutch oven

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes, until golden and tender, shaking the pan halfway through.
  2. While the sweet potatoes roast, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes, filling your kitchen with a sweet aroma.
  3. Add the minced garlic to the onions and cook for another minute until fragrant, listening for a gentle sizzling sound and watching for the mixture to become more aromatic.
  4. Increase the heat slightly and add the ground turkey to the pot. Break it apart with a spoon and cook until no longer pink, about 7-8 minutes, until it starts to brown slightly and emits a savory smell.
  5. Pour in the apple cider and stir, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 2-3 minutes until it reduces slightly and blends with the turkey and onions.
  6. Sprinkle in the cinnamon and cumin, stirring to distribute the warm spices evenly through the mixture. Watch as the mixture turns fragrant, about 1 minute.
  7. Stir in the diced tomatoes with their juice, then add the drained kidney beans if using. Bring the mixture to a gentle simmer, then reduce the heat to low and cover loosely. Let it cook for 15 minutes, allowing flavors to meld.
  8. Check the roasted sweet potatoes; they should be tender and beginning to caramelize on the edges. Add these roasted sweet potatoes to the chili, stirring gently to combine and heat through for another 5 minutes. Adjust seasoning with salt and pepper if needed.
  9. Uncover the pot and let the chili simmer uncovered for a few minutes to thicken slightly and intensify the flavors, making sure the sweet potatoes remain vibrant and tender.
  10. Once thickened and heated through, taste test and adjust the seasoning if necessary. Serve the chili hot, garnished with your favorite herbs or a dollop of sour cream if desired.