Introduction

There’s something incredibly special about a warm bowl of chili on a crisp day, isn’t there? It brings back memories of cozy evenings, good company, and that unmistakable aroma filling the kitchen. Today, I’m so excited to share a recipe that takes that comfort to a whole new level: Apple Sage Turkey Chili! This isn’t your average chili; it’s got a delightful twist that’s both comforting and surprisingly vibrant. And the best part? It’s ridiculously easy to whip up, making it perfect for busy weeknights or a relaxed weekend gathering.

Why You’ll Love This Recipe

Fast: Ready in about an hour, with most of that time being hands-off simmering.
Easy: Simple steps mean even beginner cooks can nail this.
Giftable: Makes a generous batch, perfect for sharing with neighbors or freezing for later.
Crowd-pleasing: The unique apple and sage combination is a delightful surprise that everyone will rave about.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful chili:

2 lbs ground lean turkey: Our hearty protein base.
2 cups diced apple: Adds a touch of sweetness and a wonderful fall flavor. I love using Honeycrisp or Fuji apples for their firm texture and sweet-tart balance.
2 cups diced carrots: For a touch of earthy sweetness and beautiful color.
2 cups diced sweet potatoes: These little gems make the chili extra creamy and satisfying.
1 (15-ounce) can kidney beans, rinsed and drained: Our classic chili bean, adding texture and fiber.
5 cups crushed tomatoes: The foundation of our flavorful broth.
3 tbsp tomato paste: This is like concentrated tomato flavor – a little goes a long way!
1 tbsp olive oil: Just enough to get things started.
1 tsp garlic powder: For that essential savory kick.
1 tsp onion powder: Complements the garlic beautifully.
1 ½ tsp dried sage: The star of our cozy flavor profile! Don’t be shy with this one.
2 tsp chili powder: For that classic chili warmth. You can always add more if you like it spicier!
½ tsp cinnamon: A hint of warming spice that pairs wonderfully with the apple.
1 pinch nutmeg: Just a tiny whisper to deepen the other flavors.
½ tsp black pepper: For a little zing.
2 tsp salt: To bring all the flavors together.

How to Make It

Alright, apron on! Let’s get cooking. This is so straightforward, you’ll be amazed at how simple it is to create something so delicious.

Get the Pot Ready: Grab a large pot or a Dutch oven – whichever you have handy. Heat 1 tablespoon of olive oil over medium-high heat. You want it nice and warm, but not smoking.
Brown the Turkey: Add your 2 pounds of 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 done, carefully drain off any excess grease. We want flavor, not a greasy chili!
Add the Good Stuff: Now for the fun part! Toss in your 2 cups of diced apple, 2 cups of diced carrots, and 2 cups of diced sweet potatoes. Then, add all those lovely dried spices: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons dried sage, 2 teaspoons chili powder, ½ teaspoon cinnamon, a pinch of nutmeg, ½ teaspoon black pepper, and 2 teaspoons salt. Give everything a good stir to coat the turkey and veggies in all those aromatic spices.
Pour in the Tomatoes: Pour in your 5 cups of crushed tomatoes and the 3 tablespoons of tomato paste. Stir it all together really well. Make sure that tomato paste is incorporated; it’s the secret to a rich, deep flavor.
Simmer Time: Bring the chili up to a boil, then immediately reduce the heat to low. Pop a lid on your pot and let it simmer gently. We want to let all those flavors meld together and for those vegetables to become tender. Aim for at least 30 minutes, but honestly, if it simmers for 45 minutes or even an hour, it will be even better!
Bean Magic: About 10 minutes before you plan to serve, stir in your rinsed and drained kidney beans. This gives them just enough time to warm through without getting mushy.
Taste and Tweak: This is the most important step! Grab a spoon (carefully, it’s hot!) and taste your chili. Does it need a little more salt? A touch more chili powder for heat? This is your chance to make it absolutely perfect for your taste buds.

Substitutions & Additions

This recipe is wonderfully versatile! Feel free to play around and make it your own.

Other Proteins: Ground chicken or even ground beef would work beautifully here. If you’re going vegetarian, you could swap the turkey for an extra can of beans and some chopped mushrooms.
Apple Varieties: While I love Honeycrisp or Fuji, Granny Smith apples will add a nice tartness.
Spice Level: Want more heat? Add a pinch of cayenne pepper or a diced jalapeño with the vegetables. For less heat, reduce the chili powder.
Veggies: Diced bell peppers (any color!) or a can of corn could be a lovely addition.
Fresh Herbs: While dried sage is fantastic, a tablespoon of fresh, chopped sage added in the last 10 minutes of cooking can be divine.

Tips for Success

A few little tricks can make your chili even more amazing:

Don’t Rush the Simmer: The longer this chili simmers, the deeper the flavors will become. If you have the time, let it go a bit longer – you won’t regret it!
Chop Uniformly: Try to dice your apples, carrots, and sweet potatoes into similar-sized pieces. This ensures they all cook evenly.
Prep Ahead: You can dice all your vegetables and chop the apples a day in advance. Store them in separate airtight containers in the refrigerator. This makes weeknight cooking even faster!
Taste, Taste, Taste: Seriously, this is key. Everyone’s palate is different, so don’t be afraid to adjust the seasonings until it sings to you.

How to Store It

Leftovers are a gift! This Apple Sage Turkey Chili only gets better as the flavors meld.

Refrigerator: Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Once cooled, transfer to freezer-safe containers or bags. It will last in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

FAQs

Here are a few questions I get asked about this chili:

Q: Can I make this chili spicier?

Absolutely! You can easily increase the chili powder, add a pinch of cayenne pepper, or even a finely diced jalapeño when you add the other vegetables.

Q: Do I have to use kidney beans?

Not at all! Black beans or cannellini beans would also be delicious in this chili. Just make sure to rinse and drain them well.

Q: How can I serve this chili?

This chili is wonderful on its own, but I love serving it with a dollop of sour cream or Greek yogurt, some shredded cheddar cheese, or a sprinkle of fresh cilantro. Cornbread or crusty bread is also a fantastic accompaniment!

Apple Sage Turkey Chili

A comforting and vibrant turkey chili with a delightful twist of apple and sage, perfect for busy weeknights or relaxed weekend gatherings. It's fast, easy, and giftable.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 6 servings

Equipment

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

Ingredients

Main ingredients

2 lbs ground lean turkey
2 cups diced apple Honeycrisp or Fuji recommended
2 cups diced carrots
2 cups diced sweet potatoes
1 (15-ounce) can kidney beans rinsed and drained
5 cups crushed tomatoes
3 tbsp tomato paste
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1.5 tsp dried sage
2 tsp chili powder
0.5 tsp cinnamon
0.25 pinch nutmeg
0.5 tsp black pepper
2 tsp salt

Instructions

Heat 1 tablespoon of olive oil over medium-high heat in a large pot or Dutch oven.
2 lbs ground lean turkey
Add ground turkey and break it up with a spoon. Cook until nicely browned all over. Drain excess grease.
2 lbs ground lean turkey
Add diced apple, carrots, and sweet potatoes. Stir in garlic powder, onion powder, dried sage, chili powder, cinnamon, nutmeg, black pepper, and salt. Stir to coat.
2 lbs ground lean turkey
Pour in crushed tomatoes and tomato paste. Stir well to incorporate.
2 lbs ground lean turkey
Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, until vegetables are tender.
About 10 minutes before serving, stir in rinsed and drained kidney beans.
2 lbs ground lean turkey
Taste and adjust seasonings as needed.

Notes

This chili gets even better as the flavors meld. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Serve with sour cream, shredded cheese, cilantro, cornbread, or crusty bread.