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Apple Sage Turkey Chili

Apple sage turkey chili with browned ground turkey, tender apple pieces, and white beans simmered until the flavors meld. Bold autumn spice blend with fresh sage, finished with cheddar and sour cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey and base
  • 2 lb ground turkey
  • 1 onion
  • 2 stalks celery
  • 4 cloves garlic
  • 2 apples
Beans and seasonings
  • 2 can (15 oz) white beans drained
  • 2 cup chicken broth
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp fresh sage chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste
Serving toppings
  • 0.5 sour cream for serving
  • 0.5 cheddar for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and build flavor
  1. Brown ground turkey in a large pot over medium-high heat, breaking it up as it cooks, until browned, about 8–10 minutes; drain any excess fat.
  2. Add onion, celery, and diced apple to the pot over medium heat and sauté for 5 minutes, stirring occasionally, until the onion softens and the apple begins to turn glossy.
  3. Stir in minced garlic and the chopped fresh sage, then add thyme, cumin, chili powder, and smoked paprika and cook for 2 minutes to bloom the spices.
Simmer into a thick chili
  1. Add diced tomatoes, chicken broth, and drained white beans to the pot, then bring the mixture to a boil over high heat.
  2. Reduce to a steady simmer and cook for 20–25 minutes, stirring occasionally, until flavors meld and the apples soften into the chili.
Season and serve
  1. Season with salt and pepper to taste, then serve hot with sour cream and cheddar on top.

Notes

Pro tip: Use diced apples that are fairly small so they soften into the chili instead of staying crisp. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 3 months. For a lighter option, swap half the ground turkey for extra-firm shredded or diced turkey breast (or use leaner ground turkey) to reduce fat while keeping the chili hearty.