Description
A warm and comforting chili made with turkey and apples, perfect for chilly fall evenings.
Ingredients
Scale
- 1 Tbs olive oil
- 2 cups sliced carrots
- 2 cups sliced sweet potatoes
- 2 cups diced apple
- 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
- A sprinkle of 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)
- 1–2 cans kidney beans (optional)
Instructions
- Put 1 tablespoon of olive oil into a large pot and turn the stove top up to medium heat.
- Add the diced apples, sliced sweet potatoes, and sliced carrots to the pan. Top with onion powder, garlic powder, 1 teaspoon salt, pepper, rubbed sage, cinnamon, and nutmeg. Mix and cook for 5 minutes, stirring occasionally.
- Add the ground turkey, breaking it up into smaller pieces, and cook for 5-7 minutes until the meat is no longer pink.
- Stir in tomato paste, chili powder, 1/2 teaspoon rubbed sage, and 1 teaspoon salt until well combined.
- Pour in the crushed tomatoes and strained tomatoes, mixing everything together.
- Reduce heat to low-medium and let it cook for 20-30 minutes, allowing the flavors to meld together. If using kidney beans, add them at the end to heat through.
Notes
Chili tastes better the next day. Store in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg