Cranberry Turkey Chili
A sweet and savory twist on classic chili with lean ground turkey, beans, tomato sauce, and tart cranberries. It's festive, hearty, and surprisingly healthy perfect for cozy dinners or using up leftovers!
Equipment
- Dutch Oven
- Blender or Food Processor
Ingredients
Base Cranberry Sauce
- 2 cups frozen cranberries Cape Cod style preferred
- 0.5 cup honey
- 0.5 cup sugar optional, for sweeter taste
Chili
- 1 lb ground turkey lean
- 1 onion diced
- 1 tbsp butter for sautéing
- 2 tbsp chili powder adjust to taste
- 0.5 tsp garlic salt or regular salt + garlic
- 3 cups tomato sauce plain or fire-roasted
- 0.75 cup salsa adds depth and heat
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
Instructions
- Blend cranberries, honey, and sugar in a food processor to create a chunky cranberry sauce. Set aside.
- In a Dutch oven, melt butter and sauté diced onion until translucent.
- Add ground turkey and cook until browned with no pink remaining.
- Add garlic salt and chili powder. Stir and toast for 1 minute.
- Stir in tomato sauce, salsa, and prepared cranberry sauce.
- Add black and kidney beans. Stir well and bring to a boil.
- Reduce heat, cover, and simmer for 45–60 minutes. Stir occasionally.
- Adjust seasoning before serving. Serve hot with desired toppings.
Notes
Adjust sweetness with lime juice or spice. Can be frozen for up to 3 months. Great with leftover turkey or cranberry sauce too!