Apple Turkey Chili
- Yield 4 servings
This Apple Turkey Chili is a new take on a traditional favorite, with the flavors of sweet apples and spicy jalapeño pepper.
- 2 teaspoons olive or canola oil
- 1/2 cup chopped onion
- 2 tablespoons minced seeded jalepeno pepper
- 2 garlic cloves, minced
- 1 pound 97 percent lean ground turkey
- 4 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed
- 1 cored and diced, unpeeled mildly tart, crisp apple, such as Ginger Gold, Braeburn or Jonagold
- 1 (15-ounce) can undrained no-salt-added chili beans in chili sauce
- 1 (14 1/2-ounce) can undrained no-salt-added diced tomatoes
- 2/3 cup apple cider or apple juice
- 1/2 teaspoon teaspoon packed brown sugar
- 2 to 3 tablespoons reduced-fat or fat-free sour cream
- Thin apple wedges (optional)
- Thin lime weges (optional)
- Cilantro sprigs (optional)
- Heat oil over medium heat in large skillet. Add onion, jalapeño and garlic; cook 2 to 3 minutes, until onion is tender.
- Add ground turkey to onion mixture; cook over medium heat 6 to 8 minutes, until turkey is no longer pink, breaking turkey in to 3/4-inch crumbles. Stir in salt, chili powder, cumin and oregano; cook 30 seconds more. If necessary, drain and discard juices.
- Stir in diced apple, black beans, chili beans with sauce, tomatoes, apple cider and brown sugar. Bring to a boil; reduce heat. Gently simmer over low to medium-low heat, covered, about 15 minutes or until desired consistency. Ladle chili into bowls. Top with sour cream. If desired, garnish with apple, lime wedges and cilantro. Makes about 6 cups.
Recipe courtesy of the U.S. Apple Association