Does apple in chili actually taste good?

Yes — and it doesn't taste like apple. After 30 minutes of simmering, the apple breaks down into the tomato base and reads as a gentle sweetness rather than as fruit. It does the job that a spoonful of brown sugar does in a traditional chili, which is to round out the acidity of the tomatoes. Most people can't identify it without being told.

What kind of apples are best for chili?

Firm, tart-to-sweet varieties. Honeycrisp is my first choice — it holds its shape and has enough acid to stay interesting. Granny Smith works if you want more tartness, Gala and Fuji are good sweeter options, and Braeburn is excellent. Avoid Red Delicious and McIntosh, which turn to applesauce almost immediately.

Is turkey chili paleo and Whole30?

As written here, yes. The thing that disqualifies most turkey chili is beans — legumes are not permitted on either paleo or Whole30. This version uses sweet potato and carrot for body instead, and every other ingredient is compliant as long as you check two labels: your chicken broth and your strained tomatoes, both of which sometimes carry added sugar.

Why is my turkey chili watery?

Almost always one of three things: the lid was on, it didn't simmer long enough, or the turkey liquid didn't get a chance to cook off. Simmer uncovered and give it the full 30 minutes. If it's still thin, keep it on low another 10 to 15 minutes — the sweet potato will continue to break down and thicken it. Stirring a little extra tomato paste in also works in a pinch.

Can I freeze apple sage turkey chili?

It freezes very well for up to 3 months. The sweet potatoes soften slightly on thawing but nothing about the texture falls apart. Cool completely first, portion into individual containers, and thaw in the refrigerator overnight before reheating.

Can I use fresh sage instead of rubbed sage?

You can. Use roughly 1 tablespoon of finely chopped fresh sage in place of the 1½ teaspoons of rubbed, and add most of it early with the vegetables — fresh sage is milder and needs longer in the pot to give up its flavor. Save a few leaves whole for garnish.

How many servings does this make?

Six generous bowls, about 1½ cups each. It halves cleanly if you're cooking for one or two, and doubles fine in a large enough pot.

Can I make this ahead for a crowd?

It's one of the better make-ahead dinners out there. Make it a full day early, refrigerate, and reheat gently on the stove with a splash of broth. The flavor is better on day two than day one, which is not something you can say about most things.

Apple Sage Turkey Chili (Paleo, Whole30)

Name: Apple Sage Turkey Chili (Paleo, Whole30, Gluten-Free, Dairy-Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp olive oil or avocado oil; 1 medium yellow onion, diced; 2 cups carrots, sliced into half moons (about 3 medium); 2 cups sweet potato, peeled and diced into ½-inch cubes (about 1 medium); 2 cups apple, cored and diced (about 2 medium — Honeycrisp, Granny Smith, Gala or Braeburn); 2 lbs ground turkey (93% lean); 3 Tbsp tomato paste; 3 cups crushed tomatoes (one 28-oz can); 2 cups strained tomatoes or tomato passata; 1 cup chicken broth (no added sugar); 2 tsp chili powder; 1½ tsp rubbed sage, divided; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; 2 tsp sea salt, divided; ½ tsp black pepper; 1–2 cans kidney beans, drained and rinsed; Fresh sage leaves; Diced avocado; Cracked black pepper; Chopped green onion

Description

A cozy one pot fall chili made with ground turkey, sweet potatoes, carrots and apples, seasoned with sage, cinnamon and chili powder. Paleo, Whole30, gluten-free and dairy-free — no beans required.

Ingredients

Units Scale

For the chili

1 Tbsp olive oil or avocado oil
1 medium yellow onion, diced
2 cups carrots, sliced into half moons (about 3 medium)
2 cups sweet potato, peeled and diced into 1/2-inch cubes (about 1 medium)
2 cups apple, cored and diced (about 2 medium — Honeycrisp, Granny Smith, Gala or Braeburn)
2 lbs ground turkey (93% lean)
3 Tbsp tomato paste
3 cups crushed tomatoes (one 28-oz can)
2 cups strained tomatoes or tomato passata
1 cup chicken broth (no added sugar)

Seasonings

2 tsp chili powder
1 1/2 tsp rubbed sage, divided
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp sea salt, divided
1/2 tsp black pepper

Optional (not Whole30 or paleo)

1-2 cans kidney beans, drained and rinsed

Optional toppings

Fresh sage leaves
Diced avocado
Cracked black pepper
Chopped green onion

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Instructions

Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, sweet potato, and apple, along with the garlic powder, onion powder, 1 tsp salt, black pepper, 1 tsp of the sage, cinnamon, and nutmeg. Cook 5 minutes, stirring occasionally, until the onion is translucent and the spices are fragrant.
Add the ground turkey and break it apart with a wooden spoon. Cook 5–7 minutes, until no pink remains. Do not drain.
Stir in the tomato paste, chili powder, the remaining ½ tsp sage, and the remaining 1 tsp salt. Cook 1 minute, stirring, until evenly distributed.
Add the crushed tomatoes, strained tomatoes, and chicken broth. Stir well, scraping the bottom of the pot, and bring to a gentle bubble.
Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the chili has thickened. If using beans, stir them in during the last 5 minutes.
Taste and adjust salt and sage. Serve hot with your toppings of choice.

Notes

Apples: Honeycrisp, Granny Smith, Gala and Braeburn hold their shape. Avoid Red Delicious and McIntosh.
Whole30: Confirm your chicken broth and strained tomatoes have no added sugar. Skip the beans.
Slow cooker: Complete steps 1–3 on the stove, then transfer to a slow cooker with the liquids. Low 6 hours or high 3 hours.
Instant Pot: Use Sauté for steps 1–3, then pressure cook on high 10 minutes with a 10-minute natural release.
Storage: Refrigerate up to 5 days or freeze up to 3 months.
Thickness: Simmer uncovered. If it’s still thin at 30 minutes, continue another 10–15 minutes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner, Soup
Method: Stove top
Cuisine: American

Nutrition

Serving Size: 1
Calories: 405
Sugar: 14 g
Sodium: 890 mg
Fat: 14 g
Saturated Fat: 3.5 g
Carbohydrates: 36 g
Fiber: 7 g
Protein: 31 g
Cholesterol: 84 mg