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Apple Sage Turkey Chili

Apple sage turkey chili with ground turkey and tender apple pieces simmered until the flavors meld into a hearty, thick bowl. White beans and aromatic herbs like sage and thyme add a savory, autumn warmth.
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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: 460
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 garlic minced
Celery
  • 2 celery diced
Chicken broth
  • 2 cup chicken broth
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Fresh sage
  • 2 tbsp fresh sage chopped (or 1 tsp dried)
Thyme
  • 1 tbsp fresh thyme
Cumin
  • 1 tsp cumin
Chili powder
  • 1 tsp chili powder
Smoked paprika
  • 0.5 tsp smoked paprika
Sour cream and cheddar
  • 1 sour cream and cheddar for serving
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey and build the base
  1. Heat a large Dutch oven over medium-high heat and brown the ground turkey. Cook until no longer pink, then drain the fat from the pot.
  2. Add the onion, celery, and diced apples to the pot and sauté for 5 minutes. Stir until the onion turns translucent and the apples begin to soften.
  3. Stir in the minced garlic, chopped sage, fresh thyme, cumin, chili powder, and smoked paprika, then cook for 2 minutes. Cook until fragrant, keeping the mixture at a steady sizzle.
Simmer the chili
  1. Add the diced tomatoes, chicken broth, and drained white beans, then bring the chili to a boil. Scrape up any browned bits from the bottom so they blend into the sauce.
  2. Reduce heat to a simmer and cook for 20-25 minutes until flavors meld and the apples soften into the chili. Stir occasionally and keep the surface gently bubbling.
Season and serve
  1. Season with salt and pepper to taste, then turn off the heat. Taste and adjust until the chili’s flavors pop.
  2. Serve hot with sour cream and cheddar and fresh sage leaves if desired. The topping should melt slightly into the warm chili.

Notes

Pro tip: diced apples should be cut fairly even so they soften without disappearing; if your chili gets too thick during simmering, add a splash of chicken broth and stir. Refrigerate leftovers up to 4 days in an airtight container. Freeze up to 3 months (sour cream and cheddar are best added after reheating). For a lighter option, use reduced-fat cheddar and light sour cream for serving.