Turkey Apple Chili

Ingredients

• 15 ml (1 tablespoon)olive oil
• About 256 g (2 cups)sliced carrots
• About 266 g (2 cups)diced sweet potatoes
• About 250 g (2 cups)diced apple
• To tasteonion powder
• To tastegarlic powder
• To tastesalt
• To tasteblack pepper
• To tasterubbed sage
• To tastecinnamon
• To tastenutmeg
• 907 g (2 lb)lean ground turkey
• 45 ml (3 tablespoons)tomato paste
• 720 ml (3 cups)crushed tomatoes
• 10 ml (2 teaspoons)chilli powder
• To tasteadditional salt
• To tasteadditional rubbed sage
• 1 to 2 canskidney beans

Instructions

1. 1

   Sauté the vegetables

   Warm the olive oil in a large pot over a medium heat. Add the carrots, sweet potatoes and apple, then season with onion powder, garlic powder, salt, pepper, rubbed sage, cinnamon and nutmeg. Sauté for about 5 minutes.

2. 2

   Brown the turkey

   Stir in the ground turkey and cook for about 5–7 minutes, until browned.

3. 3

   Add the seasonings

   Mix in the tomato paste, chilli powder, additional salt and additional rubbed sage until evenly combined.

4. 4

   Stir in tomatoes

   Add the crushed tomatoes and stir thoroughly.

5. 5

   Simmer the chilli

   Lower the heat to low-medium and simmer for 20–30 minutes. If using kidney beans, stir them in during the last few minutes so they heat through.

What is turkey apple chilli?

Chilli is a familiar American-style one-pot dish, often built around meat, tomatoes, spices and beans. This version brings in apple and sweet potato for a distinctly autumnal mix of savoury, sweet and warming flavours.

Lean turkey gives the pot a hearty base, while the vegetables soften as it simmers. The tomato and spices tie the different ingredients together without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 24g protein, 40g carbs, 10g fat.

The sweet potatoes, carrots, apple and tomatoes provide most of the carbohydrates, while the turkey supplies much of the protein. Olive oil contributes fat, with additional amounts coming from the turkey. Serve with a green salad or extra vegetables for a balanced plate.

Build the flavour from the start

Aromatics: onion powder and garlic powder season the vegetables as they begin to cook. Add the salt, pepper, sage, cinnamon and nutmeg at the same stage so their flavours can mingle with the oil and produce.

Tomato paste: stirring it in with the chilli powder helps distribute these concentrated flavours before the crushed tomatoes loosen the mixture.

Choose and prepare the produce

Carrots and sweet potatoes: cut them into fairly even pieces so they cook at a similar pace. The method starts them in the pot before adding the turkey.

Apple: diced pieces add sweetness and soften during the simmer. A firm eating apple should hold its shape better than a very soft variety.

Brown the turkey well

Turkey: stir it into the vegetables and break up any large clumps as it cooks. Give it about 5–7 minutes, looking for browned pieces rather than pink raw-looking meat.

Room in the pot: if the turkey is crowded, it can release moisture and steam instead of browning. Use a large pot and spread the meat around as you stir.

Let the pot simmer

Timing: simmer for 20–30 minutes over low-medium heat, stirring occasionally so the base does not catch. The recipe gives a range, so use the vegetable texture as your guide.

Doneness: the sweet potato and carrots should be tender when pierced, while the chilli should be hot throughout. If adding kidney beans, put them in for only the last few minutes to warm through.

Serve it your way

This chilli is substantial enough to serve in bowls on its own. For a bigger meal, offer it with rice, crusty bread or a baked potato.

A crisp green salad or simply cooked greens make a fresh contrast to the soft vegetables and warm spices. Add toppings at the table if you like, rather than stirring them into the pot.

Recipe notes & tips

• Dice the sweet potatoes and apple before heating the pot so the cooking starts smoothly.
• Use a large pot so the turkey has room to brown rather than steam.
• Stir the tomato paste and spices thoroughly into the turkey before adding the crushed tomatoes.
• Start checking the vegetables at the earlier end of the simmering time.
• Add kidney beans near the end so they heat through without breaking down in the pot.

Variations

• Use another bean: Swap kidney beans for a similar quantity of drained beans you have on hand.
• Adjust the heat: Add more chilli powder for a stronger chilli flavour.
• Change the apple: Choose a firmer apple if you want the pieces to keep more shape.
• Add a topping: Serve with chopped fresh herbs or a spoonful of yoghurt at the table.
• Make it meat-free: Replace the turkey with extra beans, adding them during the simmer.

Common mistakes to avoid

• Crowding the pot: The turkey may steam rather than brown; use a large pot and break up the meat as it cooks.
• Uneven vegetable pieces: Some may turn soft before others are done; cut the carrots and sweet potatoes to similar sizes.
• Adding beans too early: They can lose their shape during the simmer; add them in the last few minutes.
• Skipping the stir: The tomato base may catch on the bottom; stir occasionally while the chilli simmers.
• Stopping too soon: Firm vegetables make the chilli less cohesive; simmer until the sweet potato and carrots are tender.

How to store

Cool leftovers and refrigerate them in a covered container, then eat within 3–4 days. Reheat in a saucepan over a medium-low heat, stirring until hot throughout; add a splash of water if it has thickened.

Frequently asked questions