I’ve always loved the idea of transforming humble ingredients into something warm and satisfying. This fall, I’m obsessed with adding sweet potatoes to chili—an unexpected sweetness that cuts through the richness of the turkey. It’s a simple, honest dish that feels like a little celebration of the season.
Why This Chili Keeps Calling Me Back
It’s a simple dish that feels like a warm hug, packed with seasonal flavors. The natural sweetness of sweet potatoes keeps me coming back, especially on those busy weeknights. Plus, it’s forgiving—no fuss if I tweak ingredients or spice levels. Every spoonful reminds me that comfort food can be honest, unpolished, and deeply satisfying.
Breaking Down the Ingredients
- Ground turkey:: Lean and mild, it absorbs spices well. Swap with chicken or lentils for a vegetarian twist.
- Sweet potatoes:: Oozing with natural sweetness, they add texture and color. Use regular potatoes if sweet potatoes aren’t available.
- Canned diced tomatoes:: The base’s juicy, tangy backbone. Opt for fire-roasted for extra smoky depth.
- Chili powder and spices:: Warm, smoky, and earthy—adjust to taste for heat or flavor.
- Beans:: Kidney or black beans add heartiness. Cook from dried if you prefer, but canned is quick.
- Onions and garlic:: Fundamental aromatics that build flavor. Sauté until fragrant and slightly caramelized.
- Olive oil:: For sautéing, provides richness and helps prevent sticking.
Tools of the Trade for a Fall Favorite
- Heavy-bottomed pot or Dutch oven: Distributes heat evenly to prevent scorching.
- Wooden spoon or spatula: Stirs ingredients without scratching non-stick surfaces.
- Measuring spoons and cups: Ensures accurate seasoning and ingredient ratios.
- Knife and cutting board: Preps vegetables and aromatics efficiently.
- Can opener: Access canned tomatoes and beans easily.
Step-by-Step to a Cozy Fall Bowl
Step 1: Start by gathering your ingredients and equipment. Use a heavy-bottomed pot or Dutch oven for even heat.
Step 2: Heat a splash of oil over medium heat (about 180°C/356°F). Add chopped onions and cook until translucent, about 5 minutes.
Step 3: Add garlic and spices; cook until fragrant, about 1 minute, stirring constantly.
Step 4: Brown the turkey in batches if needed, breaking it apart with a spoon. Cook until no longer pink, about 8 minutes.
Step 5: Stir in diced sweet potatoes, canned tomatoes, and beans. Bring to a simmer, then reduce heat to low.
Step 6: Cover and simmer gently for 30-40 minutes, stirring occasionally, until sweet potatoes are tender.
Step 7: Taste and adjust seasonings—more chili powder or salt if needed.
Step 8: Let the chili rest off heat for 10 minutes before serving to meld flavors.
Step 9: Serve hot, with your favorite toppings like cilantro, sour cream, or shredded cheese.
Cooking Checkpoints & Tips for Success
- Ensure turkey is browned well for flavor, but don’t overcook it to keep it tender.
- Sweet potatoes should be fork-tender but not falling apart—test with a skewer.
- The chili should be thick but not dry—add a splash of water if it thickens too much.
- Smell the spices and meat; they should be aromatic and inviting before simmering.
Common Mistakes & How to Fix Them
- Chili is too dry or chunky.? Add more liquid and simmer longer if chili is too thick.
- Spices smell burnt.? Reduce heat slightly if spices burn, then add a splash of water.
- Ingredients sticking to the bottom.? Stir more often to prevent sticking or burning.
- Lack of flavor or too bland.? Taste and adjust seasonings before serving.
Sweet Potato Turkey Chili
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
- can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound ground turkey
- 2 medium sweet potatoes peeled and diced
- 1 can diced tomatoes 14.5 oz, fire-roasted if possible
- 1 can kidney or black beans 15 oz, drained and rinsed
- 2 teaspoons chili powder
- 0.5 teaspoon cumin
- to taste salt and pepper
Instructions
- Heat a tablespoon of olive oil in a heavy-bottomed pot over medium heat until shimmering and fragrant.
- Add the chopped onion and cook, stirring occasionally, until translucent and slightly golden around the edges, about 5 minutes. The onions should smell sweet and look soft.
- Stir in the minced garlic and chili powder, cooking for about 1 minute until fragrant and slightly darkened, stirring constantly to prevent burning.
- Add the ground turkey, breaking it apart with your spoon. Cook until browned and no longer pink, about 8 minutes, until it develops a nice, even color.
- Stir in the diced sweet potatoes, ensuring they are coated with the spices and mixed well with the meat. Cook for 2-3 minutes, allowing the flavors to meld.
- Add the canned diced tomatoes with their juices and the drained beans. Stir everything together, scraping up any flavorful bits from the bottom of the pot.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded.
- Uncover and taste the chili, adjusting the seasoning with salt, pepper, or extra chili powder if desired. Let it simmer uncovered for another 5 minutes if you want it thicker.
- Turn off the heat and let the chili rest for a few minutes to settle and deepen in flavor.
- Spoon the hearty chili into bowls, and enjoy it with your favorite toppings like fresh cilantro, shredded cheese, or a dollop of sour cream for extra creaminess.
