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Turkey Cranberry Chili

Turkey Cranberry Chili Recipe

This hearty turkey cranberry chili combines lean ground turkey with the sweet-tart brightness of dried cranberries for a comforting bowl that's perfect for chilly evenings or using up Thanksgiving leftovers. The cranberries add beautiful bursts of flavor while cumin and smoked paprika create a warm, cozy base.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound ground turkey or 2 cups leftover turkey, chopped
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 4 cloves garlic minced
  • 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

Method
 

  1. 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.
  2. Add aromatics: Add minced garlic, cumin, smoked paprika, and cinnamon to the pot. Stir constantly for 30 seconds until fragrant.
  3. 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).
  4. Build the chili: Pour in crushed tomatoes, kidney beans, chicken broth, and dried cranberries. Stir well to combine all ingredients.
  5. 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.
  6. 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.
Nutrition Information (Per Serving)
Approximate values based on 6 servings
  • Calories: 285
  • Protein: 22g
  • Carbohydrates: 35g
  • Fat: 8g
  • Fiber: 9g
  • Sugar: 18g
  • Sodium: 650mg
Chef's Tips
  • 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!)