Easy Fall Turkey Chili
Nothing says cozy like a hearty bowl of turkey sweet potato chili on a crisp fall evening. The aroma of garlic, chili spices, and slow-simmered tomatoes fills the kitchen as this comforting dish comes together in just 30 minutes. Sweet potatoes melt into tender bites while ground turkey adds protein-packed flavor, all nestled in a rich, slightly sweet tomato broth. Garnish with creamy avocado, sharp cheddar, and a sprinkle of fresh cilantro for a satisfying and vibrant finish. Whether it’s a weeknight dinner or game day gathering, this easy chili will warm hearts and bellies alike.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine Type | Best Season |
|---|---|---|---|---|---|---|
| 5 minutes | 25 minutes | 30 minutes | 4 people | Easy | American | Fall/Winter |
Why You’ll Love This Recipe
- One-Pot Wonder: Everything simmers in a single pot, making cleanup simple and fuss-free.
- Balanced and Nutritious: Packed with protein from lean turkey, fiber-rich sweet potatoes, and antioxidant-filled tomatoes and corn.
- Incredible Fall Flavor: The smoky paprika and chili spices paired with sweet potatoes give off major cozy vibes.
- Quick and Satisfying: Ready in just 30 minutes without sacrificing depth of flavor.
- Perfect for Meal Prep: Tastes even better the next day, making it great for lunches or batch cooking.
Cozy Turkey Sweet Potato Chili with Fall Flavors
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
30-minute delicious and healthy sweet potato chili recipe! Ground turkey, sweet potatoes, and tomatoes simmer in a hearty, flavorful broth. Topped with avocado, cilantro, and cheese for a cozy fall meal.
Ingredients
- 1 tbsp olive oil
- 1/2 sweet onion, diced
- 5–7 cloves garlic, minced
- 1 lb ground turkey
- 28 oz canned petite diced tomatoes
- 16 oz canned tomato sauce
- 1/2 cup chicken broth
- 1 large sweet potato, cubed (about 12 oz)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp granulated sugar
- 1 cup frozen corn
- Salt, to taste
- Black pepper, to taste
- 1/4 cup chopped cilantro (garnish)
- 1/3 cup shredded cheddar cheese (garnish)
- 2 sliced avocados (garnish)
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onions and garlic. Cook for 1–2 minutes until fragrant.
2. Add ground turkey and break it up. Season lightly with salt and pepper. Cook until no longer pink.
3. Add diced tomatoes, tomato sauce, broth, sweet potatoes, chili powder, paprika, cumin, and sugar. Bring to a boil, then reduce heat. Simmer 15 minutes or until potatoes are fork-tender.
4. Add frozen corn. Cook over medium-high heat until bubbling. Season with more salt and pepper as needed.
5. Serve hot, garnished with avocado, cilantro, and cheese. Enjoy!
Notes
To reduce heat, omit or reduce chili powder.
Sweet potatoes should be evenly cubed for quick, even cooking.
Leftovers taste even better—store in the fridge up to 4 days or freeze for 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 577
- Sugar: 22g
- Sodium: 1449mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 59g
- Fiber: 16g
- Protein: 39g
- Cholesterol: 72mg
Ingredients
- 1 tbsp olive oil
- 1/2 sweet onion, diced
- 5–7 cloves garlic, minced
- 1 lb ground turkey
- 28 oz canned petite diced tomatoes
- 16 oz canned tomato sauce
- 1/2 cup chicken broth
- 1 large sweet potato, cubed (about 12 oz)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp granulated sugar
- 1 cup frozen corn
- Salt, to taste
- Black pepper, to taste
Garnish (optional but recommended):
- 1/4 cup chopped cilantro
- 1/3 cup shredded cheddar cheese
- 2 sliced avocados
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Ground Turkey | Use lean ground turkey (93/7) for the best balance of moisture and flavor |
| Sweet Potato | Cut into 1-inch cubes so they cook evenly in the 15-minute simmer |
| Tomatoes | Petite diced tomatoes give a better texture than regular diced for chili |
| Spices | Toast chili powder, cumin, and paprika for a deeper flavor if time allows |
| Frozen Corn | Add at the end so it retains a slight pop and freshness |
| Garnishes | Avocado adds creaminess, cilantro brightens, and cheese offers a salty contrast |
Step-by-Step Instructions
- Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add diced onions and garlic. Cook for 1–2 minutes until fragrant and translucent. - Brown the Turkey
Add ground turkey and break it up with a spoon. Season lightly with salt and pepper. Cook until mostly browned and no longer pink. - Simmer the Base
Stir in diced tomatoes, tomato sauce, chicken broth, cubed sweet potatoes, chili powder, smoked paprika, cumin, and sugar. Bring to a boil, then reduce to medium heat and simmer for 15 minutes until potatoes are tender. - Add Corn and Final Seasoning
Mix in the frozen corn. Increase heat to medium-high and cook a few minutes until bubbling. Season with additional salt and pepper to taste. - Serve and Garnish
Ladle into bowls and top with avocado slices, shredded cheese, and chopped cilantro. Serve hot and enjoy!
Helpful Tips
- Cut sweet potatoes uniformly for even cooking
- Use low-sodium broth to better control salt levels
- Adjust chili powder to your spice preference
- Add a pinch of cinnamon or cocoa powder for extra depth
Expert Tips for the Best Results
- Brown Turkey Well: Allow the meat to sear slightly for flavor before adding liquids.
- Don’t Overcook the Corn: Add it last so it keeps its texture and doesn’t become mushy.
- Use a Heavy-Bottomed Pot: Helps prevent sticking and promotes even heat distribution.
- Taste As You Go: Especially with salt and spice—adjust near the end for best results.
Recipe Variations
- Vegetarian: Swap turkey for two cans of drained black or pinto beans and use veggie broth.
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne with the spices.
- Tex-Mex Style: Stir in black beans and top with tortilla strips.
- Crockpot Version: Brown turkey first, then add everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
Make Ahead & Freezer Tips
Fridge: Store in an airtight container for up to 4 days. Flavors deepen overnight, making leftovers even better.
Freezer: Freeze in single-serving containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve chili in wide, shallow bowls with colorful garnishes for a cozy, rustic look. Add a squeeze of lime for brightness. A thick slice of cornbread or a handful of tortilla chips makes the perfect side.
Pairing Ideas
Pair this chili with a glass of Zinfandel or an amber ale for a comforting combo. Non-alcoholic? Try spiced apple cider or sparkling lime water. Side dishes like cornbread muffins, roasted Brussels sprouts, or a tangy slaw are perfect complements.
Storage and Reheating Tips
Fridge: Store in airtight containers up to 4 days.
Reheat on Stovetop: Simmer over medium-low, stirring occasionally until warmed through.
Microwave: Heat in 60-second intervals, stirring between rounds. Add a splash of broth if it thickens too much.
Frequently Asked Questions (FAQs)
Can I use ground chicken instead of turkey?
Yes! Ground chicken is a great substitute and works well with the same spices and cooking method.
How do I make this chili less spicy?
Reduce or omit the chili powder, and skip any additional spicy ingredients like jalapeños.
Can I make this in a slow cooker?
Absolutely. Brown the turkey first, then add everything to the slow cooker and cook on low for 6–7 hours.
What kind of sweet potatoes should I use?
Any orange-fleshed sweet potato works beautifully. Jewel and Garnet varieties are most common.
Is this chili gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your broth and spice labels to be safe.
What toppings go best with this chili?
Creamy avocado, shredded cheese, fresh cilantro, sour cream, green onions, or even a squeeze of lime are all fantastic.
Can I double the recipe?
Definitely. Just use a larger pot and extend simmering time by 5–10 minutes if needed to accommodate extra volume.
Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl (1/4 batch) | 577 kcal | 39g | 59g | 25g | 16g | 22g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This turkey sweet potato chili is everything you want in a fall meal—warm, hearty, nourishing, and packed with cozy flavors. It’s easy to whip up on a busy night or simmer low and slow on the weekend. Give it a try and make it your new go-to chili recipe!