Turkey Apple Chili is a hearty, comforting meal made with lean ground turkey, tender apples, beans, tomatoes, and warm chili spices. The apples add a little natural sweetness that balances the smoky, savory flavors without making the chili taste like dessert. Everything cooks together in one pot, making this a lovely choice for a cozy fall dinner, a busy weeknight, or a simple family meal.

The secret is adding diced apples to the chili while it simmers. They soften and release a little sweetness into the tomato broth while keeping some of their texture. Ground turkey absorbs the seasonings, and the beans make the chili thick and satisfying. Don't worry if the mixture looks a little thin at first. It thickens naturally as it cooks.

Why This Recipe Works

Apples balance the savory flavors. Granny Smith apples bring gentle tartness and natural sweetness that soften the acidity of the tomatoes. You'll notice little pieces of tender apple throughout the chili without an overpowering fruity taste.
Ground turkey creates a lighter chili base. Lean ground turkey provides protein and absorbs the chili powder, cumin, and smoked paprika. Cooking it with onion and garlic helps build flavor before the other ingredients go into the pot.
A gentle simmer develops the right texture. Simmering the beans, tomatoes, and apples together allows the flavors to blend while some liquid evaporates. You don't need flour or cornstarch to make this chili pleasantly thick.

Equipment Needed

5- to 6-quart (4.7- to 5.7-L) Dutch oven or heavy-bottomed soup pot
Large wooden spoon or heat-resistant spatula
Chef's knife
Cutting board
Measuring cups and measuring spoons
Can opener
Colander for draining and rinsing beans
Instant-read meat thermometer
Ladle for serving
Six serving bowls

Ingredients List

For the Turkey Chili Base

1 tablespoon (15 mL) olive oil
1 pound (454 g) lean ground turkey, 93% lean, refrigerated
1 medium yellow onion, about 1 cup (150 g), diced
3 garlic cloves, about 1 tablespoon (9 g), minced
1 medium red bell pepper, about 1 cup (150 g), diced
2 medium Granny Smith apples, about 2 cups (250 g), cored and diced into 1/2-inch (1.3-cm) pieces
1 can (28 ounces/794 g) crushed tomatoes
1 can (15 ounces/425 g) kidney beans, drained and rinsed
1 can (15 ounces/425 g) black beans, drained and rinsed
1 cup (240 mL) low-sodium chicken broth

For the Chili Seasoning

2 tablespoons (16 g) chili powder, American-style seasoning blend
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) smoked paprika
1/2 teaspoon (1 g) ground cinnamon
1 teaspoon (6 g) fine salt
1/4 teaspoon (0.5 g) ground black pepper

Ingredient Notes and Substitutions

Ground Turkey: Lean ground turkey gives this chili a hearty texture without adding too much fat. Using 93% lean turkey provides enough moisture to help keep the meat tender during simmering. Substitution: Use 1 pound (454 g) of ground chicken. The chili will have a similarly mild flavor, although the texture and richness may vary depending on the chicken's fat content.
Granny Smith Apples: These firm, tart apples balance the tomatoes and hold their shape better than many softer varieties. You don't need to peel them because their skins soften during cooking. Substitution: Use the same amount of diced Honeycrisp apples. They'll make the chili a little sweeter, with a milder tartness.
Kidney Beans: Kidney beans give the chili a satisfying bite and help make each serving more filling. Their firm texture holds up well during simmering, so you won't end up with mushy beans. Substitution: Replace them with an equal amount of drained and rinsed black beans. The chili will have a softer, more uniform bean texture.

Step-by-Step Instructions

Step 1: Prepare the Vegetables and Apples.

Dice the onion and red bell pepper, mince the garlic, and core and dice the apples into 1/2-inch (1.3-cm) pieces. Drain and rinse both cans of beans. Keep the apple pieces evenly sized so they'll cook at the same rate. Set everything aside for cooking.

Step 2: Cook the Onion and Pepper.

Place a 5- to 6-quart (4.7- to 5.7-L) Dutch oven over medium heat and add the olive oil. Add the diced onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion begins to look translucent and the pepper starts to soften.

Step 3: Brown the Ground Turkey.

Add the ground turkey to the pot and break it into small pieces with a wooden spoon. Cook over medium heat for about 7 minutes, stirring frequently, until no pink remains and the turkey reaches an internal temperature of 165°F (74°C). Some light browning on the meat is normal and adds flavor.

Step 4: Add the Garlic and Seasonings.

Stir in the minced garlic, chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Cook over medium heat for 1 minute, stirring constantly. The spices should smell fragrant, and the turkey should be evenly coated with seasoning.

Step 5: Add the Tomatoes and Broth.

Pour the crushed tomatoes and chicken broth into the pot. Stir thoroughly, scraping the bottom to loosen any browned bits. Increase the heat to medium-high and bring the mixture to a gentle boil, about 4 minutes. Small bubbles should appear across the surface.

Step 6: Stir in the Apples and Beans.

Add the diced Granny Smith apples, kidney beans, and black beans. Stir until everything is evenly distributed. Cook over medium heat for about 2 minutes, until the mixture returns to a gentle simmer. The apples should still look firm at this point.

Step 7: Simmer Until Thick and Tender.

Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring every 5 minutes to prevent sticking. Keep the chili at a gentle bubble rather than a rapid boil. The apples should become tender but retain their shape, and the tomato mixture should thicken enough to lightly coat a spoon.

Step 8: Check the Texture and Serve.

Stir the chili and check that the beans are heated through, the apples are fork-tender, and the mixture is thick and bubbling gently. If the chili is thinner than you prefer, simmer uncovered for another 1 minute, stirring. Ladle into six bowls and serve hot.

Tips for Success

Cut the apples into evenly sized pieces. Aim for 1/2-inch (1.3-cm) cubes so they soften without disappearing into the chili. Don't worry about leaving the peels on; they help the pieces maintain their shape.
Keep the heat low during simmering. A gentle simmer helps the flavors develop without breaking down the beans or scorching the tomato sauce. Give the bottom of the pot a good stir every few minutes, especially as the chili thickens.
Adjust thickness with cooking time. For a thicker chili, let a little more liquid evaporate during an uncovered simmer. If it becomes too thick, stir in a small splash of additional broth or water. A hearty chili should be spoonable, not dry.

Storage, Freezing, and Make-Ahead Instructions

Refrigerator: Allow the chili to stop steaming heavily, then divide it into shallow airtight containers and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or colder for 3 to 4 days. The chili may thicken in the refrigerator as the ingredients absorb liquid, and that's completely normal.
Freezer: Transfer the cooled chili into freezer-safe containers, leaving about 1 inch (2.5 cm) of space at the top for expansion. Freeze at 0°F (-18°C) for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The apples may become softer after freezing, but the chili will still have a hearty texture.
Make-Ahead and Reheating: You can prepare the entire chili 1 to 2 days before serving and refrigerate it promptly in airtight containers. Reheat individual portions in a microwave-safe bowl, covered loosely, in 1-minute intervals, stirring between intervals, or warm the chili in a saucepan over medium-low heat for approximately 5 to 10 minutes. In either case, heat until the center reaches 165°F (74°C). Add a splash of broth if needed to loosen the consistency.

FAQ

Can I make turkey apple chili in a slow cooker?

Yes. Brown the ground turkey to 165°F (74°C) and soften the onion and pepper on the stovetop first, then transfer everything to a slow cooker and cook on LOW for 4 to 6 hours, until the apples are tender and the chili is fully heated through.

What are the best apples for turkey chili?

Granny Smith apples are a great choice because their tart flavor balances the tomatoes and spices, and their firm texture holds up during simmering. Honeycrisp apples are also suitable if you prefer a slightly sweeter chili.

Can I make turkey apple chili without beans?

Yes. You can leave out both cans of beans, but the chili will be less hearty and have a higher proportion of liquid. Start with 1/2 cup (120 mL) of chicken broth instead of 1 cup (240 mL), adding more only if needed.

How can I make turkey apple chili spicier?

Add 1/4 teaspoon (0.5 g) of cayenne pepper with the other seasonings for noticeable heat, or use a small amount of finely chopped chipotle pepper in adobo sauce for a smokier kick. Start small and adjust gradually so you don't overpower the apples.

How can I make this Turkey Apple Chili ahead of time?

You can prepare the components 1 to 2 days in advance and keep them refrigerated in airtight containers. Assemble or reheat just before serving according to the storage guidelines.