Introduction

Oh, the smell of fall! It just brings back so many memories, doesn’t it? I’m talking crisp air, colorful leaves, and the comforting aroma of something warm and delicious simmering on the stove. This Apple Sage Turkey Chili is exactly that. It’s like a cozy hug in a bowl, and the best part? It’s surprisingly quick and easy to whip up, perfect for those busy weeknights when you still want something truly special.

Why You’ll Love This Recipe

Fast: Get a hearty, delicious meal on the table in under an hour!
Easy: Simple steps that even beginner cooks can master.
Giftable: Make a big batch and freeze portions for future meals or to share with friends.
Crowd-Pleasing: The unique sweet and savory flavors are a hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Gathering your ingredients is the first step to chili greatness! Here’s what you’ll need:

1 tablespoon olive oil: Our foundation for sautéing.
2 lbs ground lean turkey: A leaner protein that makes this chili feel lighter but still satisfying.
2 cups diced apple: Don’t be shy! The apple adds a subtle sweetness and a wonderful tender texture that pairs beautifully with the sage.
2 cups diced carrots: For a touch of natural sweetness and vibrant color.
1 teaspoon garlic powder: Because what’s chili without a little garlic punch?
1 teaspoon onion powder: Enhances that savory depth.
1 ½ teaspoons dried sage: The star herb that gives this chili its signature cozy, fall flavor.
2 cups diced sweet potatoes: These become wonderfully tender and add another layer of sweetness and heartiness.
5 cups diced tomatoes (canned): The essential tomato base for any great chili.
3 tablespoons tomato paste: For a concentrated burst of tomato flavor.
2 teaspoons chili powder: Adjust this to your preferred level of warmth!
½ teaspoon ground cinnamon: Just a hint to bring out the warmth of the other spices.
1 sprinkle nutmeg: A little goes a long way to add that extra cozy touch.
½ teaspoon black pepper: For a little zing.
2 teaspoons salt: To bring all those flavors together.
1 can (15 oz) kidney beans, drained and rinsed: For that classic chili texture and extra fiber.

How to Make It

Ready to get cooking? It’s easier than you think!

Get your pot ready: Grab a large pot or a trusty Dutch oven and heat the olive oil over medium-high heat. You want it nice and warm before you add anything else.
Brown the turkey: Add your ground turkey to the hot pot. Use a spoon to break it up as it cooks. You’re looking for it to be nicely browned all over. Once it’s cooked, carefully drain off any excess fat. We want flavor, not grease!
Add all the good stuff: Now for the fun part! Toss in your diced apples, carrots, garlic powder, onion powder, dried sage, diced sweet potatoes, diced tomatoes, tomato paste, chili powder, cinnamon, nutmeg, black pepper, and salt.
Stir it all together: Give everything a good stir to make sure all those wonderful ingredients are well combined. It’s already starting to smell amazing, isn’t it?
Simmer and meld: Bring the chili up to a gentle simmer. Once it’s bubbling a little, reduce the heat to low, put a lid on your pot, and let it cook for at least 30 minutes. This is where the magic happens – the sweet potatoes will get tender, and all those flavors will get to know each other and become best friends.
Beans in! Stir in your drained and rinsed kidney beans. Let them heat through for another 5-10 minutes.
Serve it up! Ladle this delicious chili into bowls and serve it hot. Enjoy every cozy spoonful!

Substitutions & Additions

This recipe is fantastic as is, but feel free to make it your own! Here are a few ideas:

Veggies: Love bell peppers? Add a diced red or green bell pepper along with the carrots. Corn is also a great addition!
Beans: Swap kidney beans for black beans or pinto beans if that’s what you have on hand.
Spice Level: Want it spicier? Add a pinch of cayenne pepper or a diced jalapeño when you add the other vegetables.
Sweetness: If you like your chili a little sweeter, you can add a drizzle of maple syrup or a touch of brown sugar in the last 15 minutes of simmering.
Protein: Ground chicken or even a plant-based ground “meat” would also work well here.

Tips for Success

A few little tricks to ensure your chili is absolutely perfect:

Don’t overcrowd the pot: Make sure your pot is large enough to hold everything comfortably. This allows for even cooking and simmering.
Taste and adjust: Always taste your chili before serving! You might need a little more salt, pepper, or chili powder to suit your preference.
Prep ahead: You can dice all your vegetables (apples, carrots, sweet potatoes) the day before and store them in airtight containers in the refrigerator. This makes assembly even quicker!
Let it sit: Like many stews and chilis, this tastes even better the next day as the flavors have more time to deepen and meld.

How to Store It

Leftovers are a gift! This Apple Sage Turkey Chili stores beautifully.

In the refrigerator: Let the chili cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 3-4 days.
In the freezer: This chili freezes wonderfully. Portion it into freezer-safe containers or bags and it can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Can I make this vegetarian? Absolutely! Omit the turkey and sauté your vegetables in a little extra olive oil. You can add extra beans or even some hearty mushrooms for texture and flavor.
How long does it take to cook? The active cooking time is about 20-25 minutes, and then it simmers for at least 30 minutes. So, you’re looking at about 50-55 minutes from start to finish.
Is this chili spicy? The chili powder gives it a mild warmth. You can easily adjust the spice level by adding more chili powder, cayenne, or a fresh chili pepper.

Apple Sage Turkey Chili

A quick and easy turkey chili with apple and sage, perfect for a cozy fall meal.

Print Recipe Pin Recipe

Cook Time 55

Equipment

Large pot or Dutch oven
Spoon
lid
Airtight containers for storage
freezer-safe containers or bags for freezing

Ingredients

Main ingredients

1 tablespoon olive oil Our foundation for sautéing.
2 lbs ground lean turkey A leaner protein that makes this chili feel lighter but still satisfying.
2 cups diced apple Don't be shy! The apple adds a subtle sweetness and a wonderful tender texture that pairs beautifully with the sage.
2 cups diced carrots For a touch of natural sweetness and vibrant color.
1 teaspoon garlic powder Because what’s chili without a little garlic punch?
1 teaspoon onion powder Enhances that savory depth.
1.5 teaspoons dried sage The star herb that gives this chili its signature cozy, fall flavor.
2 cups diced sweet potatoes These become wonderfully tender and add another layer of sweetness and heartiness.
5 cups diced tomatoes (canned) The essential tomato base for any great chili.
3 tablespoons tomato paste For a concentrated burst of tomato flavor.
2 teaspoons chili powder Adjust this to your preferred level of warmth!
0.5 teaspoon ground cinnamon Just a hint to bring out the warmth of the other spices.
1 sprinkle nutmeg A little goes a long way to add that extra cozy touch.
0.5 teaspoon black pepper For a little zing.
2 teaspoons salt To bring all those flavors together.
1 can (15 oz) kidney beans, drained and rinsed For that classic chili texture and extra fiber.

Instructions

Grab a large pot or a trusty Dutch oven and heat the olive oil over medium-high heat. You want it nice and warm before you add anything else.
Add your ground turkey to the hot pot. Use a spoon to break it up as it cooks. You're looking for it to be nicely browned all over. Once it’s cooked, carefully drain off any excess fat. We want flavor, not grease!
Now for the fun part! Toss in your diced apples, carrots, garlic powder, onion powder, dried sage, diced sweet potatoes, diced tomatoes, tomato paste, chili powder, cinnamon, nutmeg, black pepper, and salt.
Give everything a good stir to make sure all those wonderful ingredients are well combined. It’s already starting to smell amazing, isn't it?
Bring the chili up to a gentle simmer. Once it’s bubbling a little, reduce the heat to low, put a lid on your pot, and let it cook for at least 30 minutes. This is where the magic happens – the sweet potatoes will get tender, and all those flavors will get to know each other and become best friends.
Stir in your drained and rinsed kidney beans. Let them heat through for another 5-10 minutes.
Ladle this delicious chili into bowls and serve it hot. Enjoy every cozy spoonful!

Notes

This chili tastes even better the next day as the flavors have more time to deepen and meld. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.