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A steaming bowl of turkey chili with diced green apples and red kidney beans in a dark pot.
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Turkey Apple Chili

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 servings
Calories: 340kcal

Ingredients

  • 1 lb lean ground turkey
  • 2 medium Granny Smith apples, peeled and diced
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic , minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups low -sodium chicken stock
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add ground turkey and cook until browned and fully cooked through, breaking it into small crumbles with a spatula.
  • Add diced onion and bell pepper to the pot and sauté for 5 to 7 minutes until vegetables are softened.
  • Stir in minced garlic, chili powder, cumin, smoked paprika, and cinnamon; cook for 1 minute until fragrant.
  • Add tomato paste and stir to coat the meat and vegetable mixture, cooking for 2 minutes to caramelize the paste.
  • Pour in the diced tomatoes, kidney beans, and chicken stock, scraping the bottom of the pot to deglaze any browned bits.
  • Fold in the diced apples and bring the mixture to a gentle boil.
  • Reduce heat to low, cover the pot, and simmer for 30 minutes until the apples are tender but still hold their shape.
  • Stir in apple cider vinegar and season with salt and black pepper.
  • Allow to rest for 5 minutes before serving to let flavors meld.