This dish was born from a quiet need for comfort—something hearty but a little unexpected. Sweet potatoes lend a velvety softness and a hint of sweetness that plays against the smoky spices. It’s a reminder that simple ingredients can surprise with depth and warmth.
Why I Keep Coming Back to This Recipe
It’s the kind of dish that feels like a warm conversation—familiar, comforting, with enough twists to keep it interesting. Every time I make it, I remember how simple ingredients can turn into something nourishing and satisfying. Plus, it’s flexible enough to suit whatever’s in the fridge or pantry.
Breaking Down the Ingredients
- Ground turkey: Lean and mild, it soaks up spices easily, making it a versatile base for chili.
- Sweet potatoes: Sweet, starchy, and tender when cooked; they add body and natural sweetness.
- Crushed tomatoes: Vividly tangy and bright, the acidity balances the richness.
- Chili powder: A smoky blend that forms the backbone of flavor—adjust for heat.
- Cumin: Earthy and warm, it deepens the savory profile.
- Smoked paprika: Adds a subtle smoky aroma and vibrant color.
- Garlic and onion: Foundation aromatics that build flavor and aroma.
Tools & Equipment for the Job
- Large heavy-bottomed pot: For even heat and slow simmering.
- Wooden spoon: Stirring and scraping without scratching.
- Measuring spoons and cups: Accurate seasoning and liquid measurements.
- Sharp knife and chopping board: Prep ingredients safely and efficiently.
- Ladle: Serve the chili in bowls.
Step-by-Step to a Heartwarming Bowl
Step 1: Heat a large heavy-bottomed pot over medium heat, about 180°C (350°F).
Step 2: Add a splash of oil, then sauté diced onions and garlic until fragrant, about 5 minutes.
Step 3: Brown the ground turkey, breaking it apart, until it’s no longer pink, roughly 8 minutes.
Step 4: Stir in chopped sweet potatoes, chili powder, cumin, and smoked paprika. Cook until fragrant, about 2 minutes.
Step 5: Pour in crushed tomatoes and a cup of chicken broth. Bring to a simmer, then reduce heat to low.
Step 6: Cover and simmer gently for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender.
Step 7: Taste and adjust seasoning with salt, pepper, or more chili powder if needed.
Step 8: Ladle into bowls, top with chopped cilantro, and serve hot.
Cooking Checkpoints & Tips
- Onions should be translucent and fragrant before adding the turkey.
- Sweet potatoes should be tender but not mushy, test with a fork.
- The chili should simmer gently, not boil vigorously, to allow flavors to meld.
- Taste and adjust seasoning before serving to balance spice and sweetness.
Common Mistakes & How to Fix Them
- Cooking at too high a heat causing burning.? Add a splash of water if the chili gets too thick and sticks to the bottom.
- Over-seasoning, making the chili too salty.? Reduce heat and stir continuously.
- Under-seasoning the dish.? Taste first before adding more salt or spice.
- Too much liquid diluting flavors.? Simmer uncovered for a few minutes if the chili is too watery.
Sweet Potato and Ground Turkey Chili
Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Measuring spoons and cups
- Sharp knife
- Chopping board
- Ladle
Ingredients
- 1 lb ground turkey lean
- 2 large sweet potatoes peeled and diced
- 1 can crushed tomatoes 14 oz
- 2 tbsp chili powder adjust for heat
- 1 tsp cumin ground
- 1 tsp smoked paprika for smoky aroma and color
- 1 clove garlic minced
- 1 small onion diced
- 1 cup chicken broth or vegetable broth
- to taste salt and pepper for seasoning
- optional cilantro chopped, for garnish
Instructions
- Heat your large heavy-bottomed pot over medium heat until warm, then add a splash of oil.
- Sauté the diced onion and minced garlic until fragrant and translucent, about 5 minutes, with a gentle sizzle and onion turning slightly golden.
- Add the ground turkey to the pot, breaking it apart with your spoon, and cook until browned and no longer pink, about 8 minutes. You should hear a sear and see the meat turn golden.
- Stir in the diced sweet potatoes, chili powder, cumin, and smoked paprika. Cook for about 2 minutes, allowing the spices to become fragrant and coat the ingredients evenly, with a warm, aromatic scent filling the air.
- Pour in the crushed tomatoes and chicken broth, stirring to combine everything into a vibrant, bubbling mixture. Bring it to a gentle simmer, with small bubbles rising steadily.
- Reduce the heat to low, cover the pot partially, and let the chili simmer gently for 30 to 40 minutes. During this time, the sweet potatoes will become tender, and the flavors will meld into a rich, thick sauce.
- Uncover and taste the chili, then season with salt and pepper as needed. If you prefer a spicier kick, add extra chili powder or hot sauce.
- Ladle the hot chili into bowls, garnishing with chopped cilantro if desired. Serve with a side of crusty bread or over rice for a complete meal.
