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–+ servings
Turkey Apple Chili

Savory Turkey Apple Chili: A Cozy Fall Favorite Recipe

This Turkey Apple Chili combines ground turkey and sweet apples for a comforting gluten-free, dairy-free dish that's perfect for fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1 tablespoon Olive Oil Swap for coconut oil to keep it Paleo-friendly.
  • 2 cups Sliced Carrots Parsnips can be used for a unique taste.
  • 2 cups Sliced Sweet Potatoes Regular potatoes can be substituted.
  • 1 cup Diced Apple Any apple variety, like Granny Smith or Honeycrisp, works great.
  • 1 teaspoon Garlic Powder Fresh garlic can be an alternative.
  • 1 teaspoon Onion Powder Fresh onions are an excellent swap.
  • 1 teaspoon Salt Adjust according to taste and dietary needs.
  • 1 teaspoon Pepper Adjust the amount to suit your spice preference.
For the Seasoning
  • 1 teaspoon Rubbed Sage Dried thyme is a suitable substitute.
  • 1 teaspoon Cinnamon Nutmeg can be used for a similar flavor profile.
  • 1 tablespoon Chili Powder Adjust according to your desired heat level.
For the Protein & Sauce
  • 1 pound Ground Turkey Feel free to substitute with ground chicken.
  • 2 tablespoons Tomato Paste Tomato purée can be an alternative.
  • 1 can Crushed Tomatoes Canned diced tomatoes can be interchanged.
  • 1 cup Strained Tomatoes (or Marinara Sauce) Tomato sauce can be used as an alternative.
  • 1 can Kidney Beans Omit for a Whole30 or Paleo version.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Turkey Apple Chili
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers.
  2. Add the diced apples, sliced sweet potatoes, and sliced carrots to the pot along with onion powder, garlic powder, salt, pepper, sage, cinnamon, and nutmeg. Sauté for about 5 minutes.
  3. Incorporate the ground turkey, breaking it into smaller pieces. Cook for 5-7 minutes until browned.
  4. Stir in the tomato paste along with chili powder and sage. Mix well.
  5. Pour in the crushed tomatoes and strained tomatoes, stir to combine, cover, and simmer for 20-30 minutes.
  6. If desired, add kidney beans during the last 5 minutes of simmering.
  7. Once everything is melded, taste and adjust seasoning if necessary. Serve hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Perfect for making in larger batches for freezing. Adjust heat levels based on your preference and feel free to experiment with different beans or proteins.

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