Chipotle Apple Turkey Chili

This healthy turkey chili with apples and chipotle is a must-have easy fall meal! It's warm and comforting with spicy chipotle and a hint of sweetness, perfect for sharing with a crowd. (gluten-free, dairy-free)

If you're anything like me (a beef-loving Texan), you may turn your nose up at the thought of turkey chili. But before you quickly click away, hear me out! I, too, usually run the other way from anything that replaces beef with turkey. After eating this chili for no fewer than 5 meals, my husband still doesn't know this chili doesn't have an ounce of beef. Nor does he know it has apples. He just knows that it's pretty darn good. So push all notions aside and dig in to this healthier chipotle apple turkey chili.

Why You'll Love This Turkey Chili

Though it may be made with ground turkey, this chipotle apple chili doesn't lack in flavor or stick-to-your-ribs goodness that you expect from chili. Chipotle powder and smoked paprika give it a spicy, smoky kick that’s balanced out by a subtle sweetness from bell pepper and apple - yes, apple in chili! - that you can't quite differentiate but you know something every so slightly sweet is there. Two kinds of beans give it a nice boost of fiber and plant protein. Your house will smell cozy and delicious as it simmers down into thick, delicious, hearty chili - that just happens to be good for you!

The Ingredients

• Ground Turkey - Do yourself a favor and go for a higher fat turkey (around 90% lean) versus the leanest you can find.
• Garlic and Onion - Classic components of any good chili
• Bell Pepper - Use any color. I prefer sweeter peppers, like red, orange and yellow.
• Apple - Any variety will work just fine.
• Broth - I use beef broth, but vegetable and chicken broth will also work.
• Apple Cider Vinegar - I like to add apple cider vinegar for just a hint of acid and an enhanced apple flavor. If you don’t have it, no worries, just leave it out.
• Spices -Chili Powder, Chipotle Powder, Smoked Paprika, Cumin, Mexican Oregano and Salt. Use regular paprika and oregano if that's all you have. Taste and adjust the salt as needed at the end.
• Black Beans AND Kidney Beans - If you don't have both, you can certainly use just one kind or the other. I use low-sodium versions.

How To Make It

1. Finely dice the onion, garlic, pepper and apple.
2. Brown the turkey in a large heavy-bottomed pot (such as a Dutch oven) over medium-high heat, breaking it into small pieces with a wooden spoon.
3. Add the onion, garlic, pepper, and apple. Reduce the heat to medium low and cook, stirring, until the veggies are slightly softened, about five minutes.
4. Add all of the remaining ingredients and continue to cook stirring, until the chili comes to a simmer.
5. Reduce heat to low, cover, and very gently simmer for one and a half to two hours, stirring every 15-20 minutes or so.
6. Serve with all your favorite toppings and cornbread or crackers.

Pro Tips For Making Turkey Chili

• I prefer to use a higher fat turkey for chili instead of all white meat so that you have enough fat to sauté the veggies and develop a little flavor. If all you have is 99% lean, you may need to add a touch of oil to the pot before browning the meat and before adding the veggies.
• Dice the veggies (and apple) very small. You want about a quarter-inch dice so that they cook down nicely and melt into a uniform chili.
• Salt levels will very greatly based on the broth and beans you use. I typically use low- or no- sodium for both, so I add a little more salt, about one to one and a half teaspoons. If you are using fully salted versions, start with just a half teaspoon then taste at the end and adjust as needed.
• Make sure you give the chili time to cook down and let the flavors meld. It's not a quick-fix food. The flavor is better the longer it cooks, and it seems to meld even more if you have leftovers that hang out in the fridge for a day or two.
• I think this chili is on the spicy side. My husband thinks it need more spice. It's somewhere between probably a little too spicy for young kids and a little too mild for people who like to eat jalapeños for fun. If you like things pretty spicy, add half to one additional teaspoon of chipotle powder, or add some diced fresh jalapeño or canned diced green chiles.

Instant Pot Instructions

To make this turkey chili in the Instant Pot:

1. Reduce the amount of broth to 1 and ½ cups.
2. Brown the meat on the Sautee mode on High in the Instant Pot.
3. Add the onion, garlic, pepper and apple and cook, stirring, for about 5 minutes.
4. Add the remaining ingredients and stir to combine. Close and lock the lid, seal the valve, and to Pressure Cook mode on High for 20 minutes.
5. Allow the pressure to release naturally before opening the lid. If it still needs thickening when you open it, simmer it on Sautee mode on low without the lid for a few minutes until it's thickened.

Slow Cooker Instructions

Follow the instructions as writing in the stovetop recipe, but pour everything into the slow cooker after the meat and veggies are cooked. Cover and cook on high for 4-5 hours or low for 6-8 hours, stirring occasionally.

Storing and Freezing Leftovers

This chili makes a lot and is perfect for meal prep and freezing! Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, pour chili into a shallow freezer-safe container and freeze for up to 3 months. You can also freeze in individual portions by pouring it into silicone soup cubes and freezing. Once frozen, pop the cubes out and store in a labeled freezer bag.

More Chili and Soup Recipes You'll Love

• Vegetarian Pumpkin Lentil Quinoa Chili
• Mexican Black Bean Soup
• Loaded Chicken Tortilla Soup
• Creamy Roasted Poblano Corn Soup
• Healthy Leftover Turkey Wild Rice Soup

Did you make this recipe? Please leave a star rating in the comments!

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This post was originally posted October 2018 and has been updated.