Easy Turkey Cranberry Chili Recipe You’ll Love This Winter
Ingredients
- 1 lb ground turkey – A lean protein that forms the heart of this chili providing a lighter yet hearty base.
- 1 cup fresh cranberries – They add a touch of sweetness and tartness elevating the chili with a festive flair.
- 1 medium onion – Diced it adds savory depth and richness to the flavor profile.
- 1 bell pepper – Chopped this veggie brings color, crunch, and a bit of freshness.
- 2 cloves garlic – Minced because no chili is complete without that aromatic kick!
- 1 can diced tomatoes 14.5 oz – A classic chili staple, adding juiciness and a nice tomato base.
- 1 can kidney beans 15 oz, drained and rinsed – The beans provide a hearty texture and extra protein.
- 2 tablespoons chili powder – The key spice giving the chili its warm, signature flavor.
- 1 teaspoon cumin – A smoky earthy addition that deepens the chili’s flavor.
- 1/2 teaspoon paprika – For a subtle smokiness that complements the other spices.
- Salt and pepper – TSeason to your liking adjusting the amount for the perfect balance of flavor.
- 2 cups chicken broth – To create a flavorful comforting base for the chili.
- 1 tablespoon olive oil – For sautéing the vegetables and turkey to perfection.
Tips for Success:
- Cranberries: Fresh cranberries are ideal for their bright tart flavor, but if you can't find them, frozen cranberries will work just as well—just thaw them first.
- Bean Options: Kidney beans are a traditional choice but feel free to swap them for black beans or pinto beans for a different twist.
- Adjust Spices: If you like a spicier kick add some cayenne pepper or chopped jalapeños to amp up the heat.
Instructions
- Prepare the vegetables: Start by dicing the onion, bell pepper, and garlic. These aromatics will provide the base for your chili’s flavor.
- Cook the turkey: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground turkey and cook, stirring occasionally to crumble the meat, until it’s fully browned and no longer pink, about 5-7 minutes.
- Sauté the vegetables: Add the diced onion, bell pepper, and minced garlic to the pot with the turkey. Sauté for about 3-4 minutes, until the vegetables soften and the garlic becomes fragrant.
- Add the cranberries and spices: Toss in the fresh cranberries, chili powder, cumin, and paprika. Stir everything together to coat the turkey and veggies with the spices. The cranberries will start to burst, releasing their juicy goodness into the mix.
- Add the tomatoes, beans, and broth: Pour in the diced tomatoes (with juice), kidney beans, and chicken broth. Stir to combine, bringing everything to a simmer.
- Simmer the chili: Reduce the heat to low and let the chili simmer for 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the cranberries to break down further, infusing the chili with their tart sweetness.
- Taste and refine: Give the chili a taste before serving, and feel free to tweak the seasoning to suit your preference, whether it's adding more salt, pepper, or spices for extra depth.