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Apple Sage Turkey Chili

Apple sage turkey chili with tender apple pieces and white beans simmered until the flavors meld. Browned ground turkey plus an aromatic sage-thyme-spice base makes a hearty, autumn-style main dish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey
  • 2 lb ground turkey
Apples
  • 2 apples peeled and diced
White beans
  • 2 can (15 oz) white beans drained
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Celery
  • 2 stalk celery diced
Chicken broth
  • 2 cup chicken broth
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Fresh sage
  • 2 tbsp fresh sage chopped
Dried sage (optional)
  • 1 tsp dried sage use if fresh isn’t available
Fresh thyme
  • 1 tbsp fresh thyme
Cumin
  • 1 tsp cumin
Chili powder
  • 1 tsp chili powder
Smoked paprika
  • 0.5 tsp smoked paprika
Sour cream for serving
  • sour cream to serve
Cheddar for serving
  • cheddar to serve
Salt
  • salt to taste
Black pepper
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the chili
  1. Heat a large pot over medium-high heat and brown the ground turkey until golden-brown, then drain off excess fat.
  2. Add onion, celery, and diced apples to the pot and sauté for 5 minutes, stirring until they start to soften.
  3. Stir in minced garlic and chopped fresh sage along with thyme, cumin, chili powder, and smoked paprika; cook for 2 minutes to bloom the spices.
  4. Add diced tomatoes, chicken broth, and drained white beans, then bring the mixture to a boil.
Simmer and serve
  1. Simmer the chili for 20-25 minutes until the flavors meld and the apples soften into the chili.
  2. Season with salt and pepper to taste, then serve with sour cream and cheddar.

Notes

Pro tip: drain the browned turkey well so the chili stays thick instead of greasy. Store in the refrigerator up to 4 days in a sealed container; reheat until steaming. Freezing is yes—freeze in portions up to 3 months and thaw overnight in the fridge. For a lower-dairy option, use dairy-free sour cream and omit cheddar or choose a reduced-fat version.