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Hearty Fall Turkey and Sweet Potato Chili

This chili features tender chunks of sweet potatoes simmered with ground turkey, tomatoes, and smoky spices. The dish develops a rich, thick consistency with a slightly caramelized sweetness from the roasting process, resulting in a comforting, rustic stew with a hearty texture.
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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 Notes

Ingredients
  

  • 2 cups roasted sweet potato chunks peeled and cut into bite-sized pieces
  • 1 pound ground turkey preferably lean
  • 1 can diced tomatoes 14.5 oz can, with juices
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 0.5 teaspoon cayenne pepper optional for heat
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden Spoon

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and begins to soften, filling the kitchen with a sweet aroma.
  2. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
  3. Add the ground turkey to the pot, breaking it apart with your spoon as it browns evenly. Cook for 5-7 minutes until no longer pink and has a light browned surface.
  4. Sprinkle in the smoked paprika, cumin, and cayenne pepper, stirring well to coat the meat and aromatic vegetables with the spices. Let it cook for 1-2 minutes until the spices release their fragrance.
  5. Pour in the diced tomatoes with their juices, stirring to combine everything evenly. Bring the mixture to a gentle simmer and let it cook uncovered for about 10 minutes to develop deeper flavors.
  6. Add the roasted sweet potato chunks to the pot, stirring gently so they are evenly distributed. Continue simmering for another 15-20 minutes, allowing the flavors to meld and the chili to thicken slightly.
  7. Season with salt and black pepper to taste. Remove from heat once the chili has thickened to your liking and the flavors are balanced. Serve hot, garnished with your favorite toppings if desired.

Notes

Use leftover roasted sweet potatoes for the best flavor. Adjust spice levels to taste. Allow the chili to rest for a few minutes after cooking to deepen the flavors.