Go Back
–+ servings
Turkey Apple Chili

Cozy Up with Hearty Turkey Apple Chili This Fall

Enjoy a warm, comforting bowl of Turkey Apple Chili, a perfect blend of sweet apples and savory turkey that’s both gluten-free and high-protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Adds moisture and helps sauté vegetables for a rich flavor.
  • 2 large Carrots Sliced.
  • 2 small Sweet Potatoes Sliced and quartered.
  • 2 Apples Diced, any variety works.
  • 1 teaspoon Onion Powder Enhances savory notes.
  • 1 teaspoon Garlic Powder Adds depth and robust flavor.
  • 2 teaspoons Salt Balance flavors; adjust to taste.
  • 1 teaspoon Pepper Provides mild heat.
For the Seasoning
  • 1 teaspoon Rubbed Sage Complements the turkey.
  • 0.5 teaspoon Cinnamon Infuses warmth.
  • just a sprinkle Nutmeg Adds a hint of warmth.
For the Protein and Sauce
  • 2 lbs Ground Turkey A lighter meat option.
  • 3 tablespoons Tomato Paste Boosts umami.
  • 2 teaspoons Chili Powder Defines the chili.
  • 3 cups Crushed Tomatoes Provides body and sauce.
  • 2 cups Strained Tomatoes (or Marinara) Adds more tomato flavor.
  • 1-2 cans Kidney Beans Optional for added protein.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced apples, sliced sweet potatoes, and sliced carrots. Sprinkle in onion powder, garlic powder, salt, pepper, sage, cinnamon, and nutmeg. Stir occasionally for about 5 minutes.
  2. Add 2 pounds of ground turkey to the pot, breaking it up gently with a spatula. Cook for 5 to 7 minutes until browned and no longer pink.
  3. Stir in 3 tablespoons of tomato paste, 2 teaspoons of chili powder, and a pinch of sage. Mix until everything is evenly combined and cook for about 2 minutes.
  4. Incorporate 3 cups of crushed tomatoes and 2 cups of strained tomatoes into the pot, stirring thoroughly. Bring the chili back to a gentle simmer over medium heat.
  5. Reduce heat to low-medium and allow to simmer uncovered for 20 to 30 minutes, stirring occasionally until the sweet potatoes and carrots are tender.
  6. If using kidney beans, add them in the last 5 minutes of simmering, stirring gently to combine. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 700IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This chili pairs well with other dishes like Turkey Black Bean Enchiladas or Cinnamon Apple Cider. Adjust seasoning to taste while cooking.

Tried this recipe?

Let us know how it was!