Print

Light One-Pot Cranberry Turkey Chili

light one-pot cranberry turkey chili - featured image
Print Recipe

A quick and easy 30-minute chili made with ground turkey, fresh or frozen cranberries, and beans. The tart cranberries add a bright, unexpected twist that makes this healthy weeknight dinner stand out.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean)
  • 1 cup (120g) fresh or frozen cranberries
  • 1 can (14.5 oz / 411g) diced tomatoes (fire-roasted preferred), undrained
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) white beans (cannellini or great northern), drained and rinsed
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican preferred)
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional toppings: Greek yogurt or sour cream, fresh cilantro, sliced green onions, shredded cheese, lime wedges, avocado

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse both cans of beans. Measure out spices into a small bowl. Open the can of tomatoes. If using fresh cranberries, give them a quick rinse.
  2. Heat the oil: Place a large pot or Dutch oven over medium-high heat and add the olive oil. Let it warm until shimmering, about 30 seconds.
  3. Sauté the aromatics: Add the diced onion and cook, stirring occasionally, until translucent and softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Brown the turkey: Add the ground turkey, breaking it up with a wooden spoon. Let it cook undisturbed for about 2 minutes to get a nice sear, then break into smaller pieces. Cook until no pink remains and the meat is lightly browned, about 5-6 minutes.
  5. Add the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the turkey. Stir constantly for 30-60 seconds until fragrant.
  6. Deglaze the pot: Pour in about half the broth and scrape the bottom of the pot with a wooden spoon to release browned bits.
  7. Add the remaining ingredients: Pour in the diced tomatoes (with juices), drained beans, cranberries, and remaining broth. Stir well.
  8. Simmer: Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally. For a thicker chili, simmer uncovered for an additional 5 minutes.
  9. Taste and adjust: Taste the chili and adjust seasoning with more salt, a pinch of cayenne, or a squeeze of lime as desired.
  10. Rest and serve: Remove from heat and let rest for 5 minutes. Ladle into bowls and add desired toppings.

Notes

For a spicier chili, add a diced jalapeño with the onion or 1/4 teaspoon cayenne with the spices. This chili tastes even better the next day. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: cranberry turkey chili, one-pot chili, 30-minute dinner, healthy chili, easy weeknight dinner, turkey chili with cranberries

Find it online: https://flurpchef.com/light-one-pot-cranberry-turkey-chili-easy-30-minute-dinner/