Description
Crunchy apple chunks add a tart pop to the smoky warmth of ground turkey and spices, all in a rich tomato-bean broth. This chili balances sweet, heat, and hearty textures for a spoonful of cozy, vibrant comfort.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 large onion diced
- 2 cloves garlic minced
- 2 medium apples peeled cored and chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 15 ounce can diced tomatoes
- 15 ounce can kidney beans drained and rinsed
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic and sauté until translucent, about 3 minutes.
- Add ground turkey and cook until browned, breaking it up with a spoon.
- Stir in apples, bell peppers, chili powder, cumin, smoked paprika, salt, pepper, and cayenne.
- Pour in diced tomatoes and chicken broth and bring to a simmer.
- Add kidney beans, reduce heat, and simmer uncovered for 20 minutes, stirring occasionally.
- Taste and adjust seasoning as needed before serving.
Notes
- Use Granny Smith apples for a tart contrast with the spice.
- Adjust the cayenne pepper amount to control the heat level.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Garnish with sour cream, chopped cilantro, or shredded cheese if desired.