Description
A comforting, hearty, and unique one-pot meal that perfectly balances savory lean turkey with the sweetness of crisp apples and earthy sweet potatoes. This nutrient-dense chili is packed with warm spices like sage and cinnamon, making it an ideal choice for fall gatherings or a healthy weeknight family dinner. Easy to prepare and even better as leftovers, it is a sophisticated twist on a classic comfort food staple that ensures a satisfying, protein-packed experience in every bite.
Ingredients
1 Tbs olive oil
2 cups sliced carrots
2 cups diced sweet potatoes
2 cups diced apples
1 tsp onion powder
1 tsp garlic powder
2 tsp salt, divided
1/2 tsp pepper
1 1/2 tsp rubbed sage, divided
1/2 tsp cinnamon
1 pinch nutmeg
2 lbs ground lean turkey
3 Tbs tomato paste
2 tsp chili powder
3 cups crushed tomatoes
2 cups strained tomatoes or marinara sauce
2 cans kidney beans, drained and rinsed
Instructions
Step 1: Sauté the Produce
Put 1 tablespoon of olive oil into a large pot over medium heat. Add the diced apples, sliced sweet potatoes, and sliced carrots. Season with onion powder, garlic powder, 1 teaspoon of salt, pepper, 1 teaspoon of rubbed sage, cinnamon, and a sprinkle of nutmeg. Mix well and cook for 5 minutes, stirring occasionally until slightly softened.
Step 2: Brown the Turkey
Add the ground turkey to the pot. Use a spatula to break the meat into small pieces and continue cooking for 5-7 minutes until the turkey is no longer pink and fully cooked through.
Step 3: Combine and Simmer
Stir in the tomato paste, chili powder, the remaining 1/2 teaspoon of rubbed sage, and the remaining 1 teaspoon of salt. Once the paste is well distributed, add the crushed tomatoes and strained tomatoes. Reduce the heat to low-medium and let the chili simmer for 20-30 minutes, adding the kidney beans in the final few minutes of cooking.
Pro Tips
- Prep your ingredients ahead of time to make the cooking process seamless.
- For the best flavor, let the chili sit for 10 minutes off the heat before serving; this allows the spices to meld.
- Use a heavy-bottomed pot to prevent burning during the longer simmer time.
- If the chili is too thick, add a splash of broth to reach your desired consistency.
Notes
Ensure vegetables and apples are diced into uniform sizes for even cooking. You can swap the kidney beans for black beans or pinto beans if preferred. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 12g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 80mg