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Roasted Sweet Potato and Turkey Chili

This chili features ground turkey simmered with roasted sweet potatoes, which become tender and caramelized, adding a smoky sweetness. The dish is hearty and thick with a rich, savory flavor, and vibrant colors from the sweet potatoes and spices. It results in a comforting, satisfying bowl with a slightly chunky texture and a warm, inviting appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 tablespoon olive oil for roasting and cooking
  • 1 pound ground turkey lean
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14 oz, with juices
  • 1 cup chicken or vegetable broth for simmering
  • 2 teaspoons chili powder adjust to taste
  • 1 teaspoon smoked paprika optional, for depth
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Cutting Board
  • Chef's Knife
  • Stirring spoon

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a tablespoon of olive oil and spread them in a single layer on a baking sheet. Roast for about 25-30 minutes, until tender and caramelized around the edges, filling your kitchen with sweet, nutty aroma.
  2. While the sweet potatoes roast, heat a large pot over medium heat. Add a splash of olive oil, then sauté the diced onion until it becomes translucent and fragrant, about 5 minutes. Stir occasionally to prevent sticking, and listen to the gentle sizzle.
  3. Add the minced garlic to the onions and cook for another minute until it releases a savory aroma. Keep stirring as it softens, filling the air with a warm, fragrant smell.
  4. Increase the heat slightly, then add the ground turkey to the pot. Break it apart with a spoon and cook until it turns evenly browned, about 7-8 minutes. Drain any excess fat if necessary, ensuring the meat isn’t greasy.
  5. Pour in the diced tomatoes along with their juices, then stir in the chili powder, smoked paprika, salt, and pepper. Let this mixture simmer for 5 minutes to develop a deep, smoky flavor.
  6. Once the sweet potatoes are roasted and tender, add them directly into the pot with the turkey mixture. Stir gently to combine all the flavors together, allowing the sweet and savory aromas to meld.
  7. Pour in the broth and bring the chili to a gentle simmer. Cover the pot and let it cook on low heat for about 15 minutes, allowing the flavors to deepen and the sweet potatoes to meld with the spiced broth.
  8. Uncover the pot and stir the chili to check its thickness. If it’s too thick, add a splash more broth. If it’s just right, turn off the heat and let it sit for a few minutes to settle. Serve warm, garnished with fresh cilantro or a squeeze of lime if desired.

Notes

For an extra layer of flavor, add a pinch of cumin or a dash of hot sauce. You can also top with shredded cheese or sour cream for creaminess.