Trust me on this one – I know what you’re thinking. Turkey and cranberries in chili? But hear me out, because this combination is absolutely magical, and honestly, I’ve messed up enough chili recipes to know a winner when I taste one.
This whole turkey cranberry chili obsession started last November when I was staring at a mountain of Thanksgiving leftovers. Jamie (my gluten-free partner) was getting tired of turkey sandwiches, and I was desperately trying to avoid another “creative” leftover disaster like my infamous turkey curry incident of 2022 (let’s just say Cilantro, my orange tabby, wouldn’t even touch it).
That’s when inspiration struck during one of my Saturday morning farmer’s market runs here in Portland. I spotted these gorgeous dried cranberries at my favorite vendor’s booth, and something just clicked. The sweet-tart brightness of cranberries could be exactly what turkey chili needed to go from boring to “can you please share this recipe?”
Why This Turkey Cranberry Chili Works So Well
The thing about turkey is that it’s naturally lean and can taste pretty bland on its own – especially if you’re working with leftover turkey that’s been sitting in your fridge for a few days. But when you pair it with the sweetness of cranberries and the warmth of cumin (my absolute go-to spice for everything), something incredible happens.
The cranberries don’t just add sweetness – they bring this amazing tartness that balances out the richness of the chili base. Plus, they plump up as they cook, creating these little bursts of flavor in every bite. Your kitchen will smell absolutely incredible while this is simmering away.
I learned this trick the hard way after trying to make a “fancy” turkey chili with fresh cranberries once. They completely fell apart and made the whole thing mushy. Dried cranberries hold their shape much better and give you that perfect texture contrast.
My Secret Ingredients for the Best Turkey Cranberry Chili
Look, I’m not going to pretend this is some complicated gourmet recipe that requires fancy equipment. This is real-life cooking for busy people who want something that tastes amazing without spending hours in the kitchen.
The Flavor Foundation
I always start with my holy trinity: onions, garlic (and yes, I double the garlic because life’s too short for bland food), and bell peppers. But here’s where I shake things up – I use a combination of red and orange bell peppers instead of just green ones. The red and orange peppers have more sweetness that plays beautifully with those cranberries.
For spices, I go heavy on the cumin (seriously, it’s like my signature move at this point), add some smoked paprika for depth, and just a touch of cinnamon. The cinnamon might sound weird, but it brings out the natural sweetness in the cranberries without making the chili taste like dessert.
The Turkey Situation
Now, you can absolutely use ground turkey for this recipe – it’s probably what most people have on hand. But if you’ve got leftover turkey from a holiday meal, this is your moment to shine. I actually prefer using a mix of both: some ground turkey for that classic chili texture, and chunks of leftover turkey for heartiness.
Don’t worry if your leftover turkey seems a bit dry – it’s going to absorb all those incredible flavors as it simmers. That’s the beauty of chili; it’s basically a magic trick for transforming leftovers into something your family will actually get excited about.
How to Make Turkey Cranberry Chili (The Easy Way)
Honestly, this recipe is pretty forgiving. I’ve made it when I was completely scattered on a Tuesday evening, and it still turned out amazing. Here’s how I do it:
Ingredients You’ll Need:
- 1 pound ground turkey (or 2 cups leftover turkey, chopped)
- 1 large onion, diced
- 3 cloves garlic, minced (or 4 – I won’t judge)
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 2 cups chicken broth
- 3/4 cup dried cranberries
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Optional toppings: sour cream, shredded cheese, green onions
Step-by-Step Instructions:
Step 1: Build Your Base Heat that olive oil in your favorite large pot or Dutch oven over medium heat. I use my trusty cast iron Dutch oven because it distributes heat so evenly. Add the onions and bell peppers, and cook for about 5 minutes until they start to soften. Your kitchen should already be smelling pretty fantastic.
Step 2: Add the Aromatics Toss in that garlic, cumin, paprika, and cinnamon. Stir everything around for about 30 seconds – just until it’s fragrant. This is when I usually have to shoo Cilantro away from the stove because he’s obsessed with the smell of garlic.
Step 3: Brown the Turkey Add your ground turkey (or leftover turkey chunks) and cook until the ground turkey is browned and cooked through, about 6-8 minutes. If you’re using leftover turkey, just let it warm through and pick up those spice flavors.
Step 4: The Magic Happens Pour in the crushed tomatoes, kidney beans, chicken broth, and those beautiful dried cranberries. Give everything a good stir, bring it to a boil, then reduce the heat to low and let it simmer.
Step 5: Let Time Do Its Thing This is where patience pays off (and honestly, where I usually start cleaning up because I hate dealing with a messy kitchen later). Let this simmer for 25-30 minutes, stirring occasionally. The cranberries will plump up, the flavors will meld together, and your house will smell like pure comfort food magic.
Season with salt and pepper to taste – I usually need about a teaspoon of salt, but everyone’s different.
My Favorite Ways to Serve Turkey Cranberry Chili
This chili is incredible on its own, but I love making it feel special with a few simple toppings. A dollop of sour cream cuts through the richness perfectly, and some sharp cheddar cheese never hurt anyone. Fresh green onions add a nice pop of color and brightness.
But here’s something I discovered by accident: this chili is absolutely amazing over baked sweet potatoes. I was trying to use up some sweet potatoes that were about to go bad, and it turned into one of my favorite weeknight dinners. The natural sweetness of the potato plays so well with the cranberries and spices.
Speaking of comfort food combinations, if you’re into that sweet-savory vibe, my smothered turkey wings recipe uses a similar flavor approach that might just become your new obsession.
If you’re meal prepping (which I do every Sunday because future-me always thanks past-me), this chili freezes beautifully for up to three months. Just let it thaw overnight in the fridge and reheat it slowly on the stove. And if you’re looking for more meal prep inspiration, my dump and go teriyaki chicken is another weeknight lifesaver that pairs perfectly with rice for easy lunches.
Why This Recipe Has Become My Go-To
Look, I’ve tried a lot of chili recipes over the years. Some were too bland, others were so spicy they made my eyes water (not always a bad thing, but not great for weeknight dinners). This turkey cranberry version hits that perfect sweet spot of being interesting enough to impress people but familiar enough that even picky eaters will go back for seconds.
Plus, it’s one of those recipes that actually gets better the next day. Those cranberries continue to release their flavor, and all the spices have time to really settle in. I’ve honestly served day-old turkey cranberry chili to friends and had them ask for the recipe immediately.
The best part? It comes together in about 40 minutes from start to finish, which means you can have this on the table even on those chaotic weeknights when everything feels overwhelming.
Make It Your Own
One thing I love about this recipe is how adaptable it is. If you’re not a cranberry person (though I don’t understand you, no judgment), you could try dried cherries or even chopped dried apricots. The key is that sweet-tart element that makes the turkey really shine.
For my spice-loving friends, a diced jalapeño or a pinch of cayenne pepper takes this to the next level. And if you’re trying to sneak more vegetables into your family’s diet, diced carrots or celery work beautifully in the base.
Don’t worry if it looks messy while you’re making it – mine always does! The important thing is that it tastes incredible, brings people together, and fills your house with the most amazing smells.
If you love this turkey cranberry chili as much as I do, you might also enjoy my slow cooker turkey meatloaf – it’s another one of my go-to recipes for making turkey the star of the show in the most delicious way possible.
Trust me, once you try this combination, you’ll be looking for excuses to make it year-round. And honestly? Your kitchen will never smell better.
Turkey Cranberry Chili Recipe
Ingredients
Method
- Prepare the base: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onions and bell peppers. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add aromatics: Add minced garlic, cumin, smoked paprika, and cinnamon to the pot. Stir constantly for 30 seconds until fragrant.
- Cook the turkey: Add ground turkey to the pot and cook for 6-8 minutes, breaking it up with a spoon, until browned and cooked through. If using leftover turkey, add it now and cook just until heated through (2-3 minutes).
- Build the chili: Pour in crushed tomatoes, kidney beans, chicken broth, and dried cranberries. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 25-30 minutes, stirring occasionally, until cranberries are plump and flavors have melded together.
- Season and serve: Taste and season with salt and pepper as needed. Serve hot with your favorite toppings.
Notes
- Storage: Chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Make it spicier: Add a diced jalapeño with the bell peppers or a pinch of cayenne pepper with the other spices.
- Vegetable additions: Diced carrots or celery work well in the base for extra nutrition.
- Serving suggestions: Try serving over baked sweet potatoes or with cornbread for a complete meal.
- Cranberry substitutes: Dried cherries or chopped dried apricots work as alternatives.
- Calories: 285
- Protein: 22g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 9g
- Sugar: 18g
- Sodium: 650mg
- The chili tastes even better the next day as the flavors continue to develop
- Don’t skip the cinnamon – it enhances the cranberry sweetness without making the dish taste like dessert
- For a richer flavor, use a combination of ground turkey and chopped leftover turkey
- Fresh cranberries can be used but will break down and create a different texture
- Double the garlic if you’re a garlic lover (highly recommended!)
Frequently Asked Questions (FAQs)
Can I use leftover turkey for this recipe?
Yes, leftover turkey is an excellent choice for this chili. Simply shred or chop the turkey and add it to the pot during the cooking process. This not only reduces food waste but also imparts a rich, savory flavor to the chili
How can I adjust the spice level of the chili?
To increase the heat, add a diced jalapeño pepper or a teaspoon of cayenne pepper during cooking. For a milder version, reduce the amount of chili powder or omit the cayenne pepper. Adjusting the spices allows you to tailor the chili to your preferred spice tolerance.
Is this chili suitable for vegetarians?
Yes, you can make a vegetarian version by substituting the ground turkey with plant-based protein options like lentils, black beans, or a meat alternative. This maintains the chili’s hearty texture and nutritional value while accommodating vegetarian diets.
Can I prepare this chili in a slow cooker?
Absolutely. To make this chili in a slow cooker, combine all the ingredients and cook on low for 6-8 hours. This method allows the flavors to meld beautifully and is convenient for busy days.
How can I make the chili spicier?
To add more heat, consider adding a diced jalapeño pepper or a teaspoon of cayenne pepper during cooking. Adjust the amount to suit your spice preference.
Can I freeze the chili for later use?
Yes, this chili freezes well. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over low heat.
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