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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 and fragrant sage create a hearty, autumn-style chili that’s easy to portion for weeknight dinners.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey
  • 2 lb ground turkey Browned until golden before building the chili.
Apples and aromatics
  • 2 apples Peeled and diced for soft apple pieces in the chili.
  • 1 onion Diced for a savory base.
  • 4 garlic Minced for quick flavor during sautéing.
  • 2 stalk celery Diced for texture and depth.
Beans and liquids
  • 2 can (15 oz) white beans Drained before adding to the pot.
  • 2 cup chicken broth Used to simmer and meld the flavors.
  • 1 can (14 oz) diced tomatoes Added for body and acidity.
Herbs and spices
  • 2 tbsp fresh sage Chopped (or use the dried amount noted here).
  • 1 tsp dried sage Optional substitute for fresh sage.
  • 1 tbsp fresh thyme Added with the spices during sautéing.
  • 1 tsp cumin Warmed in the sauté to bloom flavor.
  • 1 tsp chili powder Core chili seasoning.
  • 0.5 tsp smoked paprika For a subtle smoky finish.
  • salt and pepper Use to taste when seasoning.
Serving toppings
  • sour cream Serve on top.
  • cheddar Serve on top.
  • fresh sage leaves Optional garnish.

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Brown the ground turkey in a large pot over medium-high heat, then drain the fat.
Sauté aromatics and bloom spices
  1. Sauté the onion, celery, and diced apples for 5 minutes until the vegetables start to soften.
  2. Add the minced garlic, chopped fresh sage, fresh thyme, cumin, chili powder, and smoked paprika, then cook for 2 minutes until fragrant.
Simmer the chili
  1. Add the diced tomatoes, chicken broth, and drained white beans, then bring the chili to a boil.
  2. Simmer for 20-25 minutes, stirring occasionally, until flavors meld and the apples soften into the chili.
Season and serve
  1. Season with salt and pepper to taste, then serve topped with sour cream and cheddar.

Notes

Pro tip: dice the apples into small, even pieces so they soften at the same rate as the onion and celery. Store leftovers in the refrigerator up to 4 days in a covered container; freeze up to 3 months. For a lighter option, use reduced-fat cheddar or swap in plain Greek yogurt for the sour cream.