Fall Harvest Chili with Squash and Sweet Potato Recipe
This easy harvest chili recipe is pure wholesome goodness in a bowl. Made with ground turkey, squash, sweet potato, and inviting autumn spices like cinnamon and cloves, every spoonful promises to wrap you in a blanket of warmth, satisfaction, and pure comfort. It's the perfect cozy dinner for fall.
Equipment
- Dutch oven or large soup pot
Ingredients
- 1 tablespoon plus 1 teaspoon avocado oil or olive oil
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups winter squash (butternut, acorn, delicata, kabocha, etc.) peeled and chopped (any kind of winter squash will work)
- 1 large sweet potato, peeled and chopped, about 2 cups
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons kosher salt
- 1 15 oz. can black beans, rinsed and drained
- 1 cup corn kernels, fresh, canned or frozen
- 1 28 oz. can diced tomatoes
- 4 cups low-sodium chicken or vegetable broth
- fresh squeezed lime juice, to taste (optional)
- chili toppings, tortilla chips, diced avocado, lime wedges, sour cream, shredded cheese, etc.
Instructions
- Wash, prep, and chop the veggies.
- Heat avocado oil in a large Dutch oven or soup pot over medium heat. Add ground turkey, chili powder, cumin, and coriander. Cook while breaking up the turkey, ensuring it browns evenly. Once browned, remove the turkey from the pot and set it aside.
- In the same pot used for browning the meat, add a tablespoon of oil. Toss in the diced onions and bell peppers. Sauté until they soften, approximately 4 minutes. Then, add the minced garlic, cooking for 30 seconds or so until fragrant. Reintroduce the cooked turkey to the pot, combining the ingredients for a flavorful base.
- Incorporate the winter squash, sweet potatoes, brown sugar, ground cinnamon, cloves, and salt into the mixture. Stir and continue cooking for about 3 more minutes.
- Now, introduce the broth, diced tomatoes, sweet corn kernels, and black beans. Bring the mixture to a gentle simmer. Once simmering, turn the heat down to low, cover the Dutch oven with a lid, and let it simmer for 25 to 30 minutes. This cooking time ensures the sweet potatoes and squash become tender and that the flavors meld.
- At the end of cooking, taste and adjust seasonings as desired. Stir in some fresh squeezed lime juice to taste (optional).
- Serve with toppings on the side like tortilla chips, diced avocado, sour cream, and shredded cheese.
Recipe Notes
*Scroll up through the post for variation and serving suggestions.
Pro Tips
- Use a wooden spoon or spatula to break up the turkey into smaller pieces as it cooks. This ensures it browns evenly and crumbles nicely, adding a pleasant texture to your chili.
- Keep an eye on the garlic - it can burn quickly, so be ready to move on to the next step as soon as it becomes fragrant.
- Ensure that the sweet potatoes and squash are cut into evenly sized pieces. This way, they'll cook uniformly, and you won't end up with some undercooked while others are perfectly tender.
- Once you've added the broth, tomatoes, corn, and black beans, bring the mixture to a gentle simmer. Avoid boiling vigorously, as this may cause the ingredients to break apart.
- Be patient during the simmering stage. It allows the flavors to meld, and the sweet potatoes and squash to become tender. Keep the lid on to trap the steam and help the cooking process.
- A squeeze of lime added at the end can be a fantastic finishing touch to your chili. The bright, citrusy acidity of the lime can provide a delightful contrast to the rich, savory flavors of the harvest chili.
Storage Tips
- This recipe is great for leftovers as the flavors will only get better the next day making it a good make ahead option. It also freezes really well.
- Store it in an airtight container in the refrigerator and it should last for 3 to 4 days. It can be frozen for up to 3 months.
- Store leftovers in individual size containers and place them in the freezer so you have a quick and easy lunch or dinner option when you don't have time to cook!
Nutrition
Calories: 322kcal | Carbohydrates: 30.5g | Protein: 18.3g | Fat: 9.9g | Saturated Fat: 2.1g | Cholesterol: 60mg | Sodium: 413mg | Potassium: 820mg | Fiber: 5.9g | Sugar: 9.2g | Calcium: 75mg | Iron: 4mg
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
Did you make this recipe? Leave a comment below and let us know how it was!