Turkey Cranberry Chili
A unique and flavorful chili combining lean turkey with the subtle sweetness of cranberries, creating the perfect balance of savory and tangy. A must-try twist on a classic comfort dish!
Equipment
- Large pot
- Wooden spoon
- - Measuring cups and spoons
- Knife and Cutting Board
Ingredients
Main Ingredients
- 1 lb ground turkey lean or extra-lean
- 1 cup cranberries fresh or frozen
- 1 can diced tomatoes 28 ounces
- 1 can kidney or black beans 15 ounces, drained and rinsed
- 1 medium onion chopped
- 2 bell peppers diced (any color)
- 2 cloves garlic minced
Spices and Seasoning
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 tsp cinnamon optional, for warmth
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper adjust to taste
Optional Toppings
- fresh cilantro chopped
- sour cream
- shredded cheese
Instructions
- Heat a large pot over medium heat and add a splash of olive oil.
- Add chopped onions and garlic, sautéing until softened and fragrant.
- Add the ground turkey and cook until browned, breaking it apart with a spoon.
- Stir in diced bell peppers and cook for another 2 minutes.
- Add chili powder, cumin, cinnamon (if using), salt, and black pepper. Stir well to coat the ingredients with the spices.
- Pour in the diced tomatoes and beans, followed by the cranberries. Stir everything together.
- Reduce heat to low and let simmer for at least 30 minutes, stirring occasionally to blend flavors.
- Taste and adjust seasoning as needed. If desired, simmer for an additional 15 minutes for deeper flavor.
- Serve hot, garnished with fresh cilantro, sour cream, and shredded cheese if desired.
Notes
This chili is great for meal prep and tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.