Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 1 medium bell pepper (any color), diced
- 2 chipotle peppers in adobo sauce, minced
- 1-2 tablespoons adobo sauce (depending on heat preference)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 large Granny Smith apple, peeled and diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 1/2 cups low-sodium chicken broth
- 1 cup apple cider
- 1 bay leaf
- Salt and pepper to taste
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Chopped fresh cilantro
- Crushed tortilla chips
Instructions
1. Brown the turkey and vegetables: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Then, add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes more.
2. Spice it up: Stir in the chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, and cinnamon. Cook for another minute, allowing the spices to become fragrant.
3. Add the apple and beans: Stir in the diced apple, black beans, kidney beans, and diced tomatoes with their juices.
4. Simmer: Pour in the chicken broth and apple cider. Add the bay leaf and season with salt and pepper to taste. Bring the chili to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
5. Let the flavors develop: After 30 minutes, taste the chili and adjust seasonings as needed. For a thicker chili, continue to simmer with the lid off.
6. Serve and enjoy: Remove the bay leaf. Ladle the chili into bowls and garnish with your favorite toppings like shredded cheese, sour cream, green onions, cilantro, and tortilla chips.
Tips
Spice level: Adjust the number of chipotle peppers and the amount of adobo sauce to control the heat level.
Make it your own: Add other vegetables like corn, carrots, or zucchini.
Slow cooker method: Easily adapt this recipe for a slow cooker. Brown the turkey and vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
For richer flavor: Use fire-roasted diced tomatoes for additional depth.
