{"id":7059907,"date":"2026-09-17T10:43:16","date_gmt":"2026-09-17T10:43:16","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/turkey-apple-chili-smoky-chipotle-fall-chili-recipe\/"},"modified":"2026-09-17T10:43:16","modified_gmt":"2026-09-17T10:43:16","slug":"turkey-apple-chili-smoky-chipotle-fall-chili-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7059907","title":{"rendered":"Turkey Apple Chili | Smoky Chipotle Fall Chili Recipe"},"content":{"rendered":"
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This is one of those recipes we\u2019ve been making for years, the moment the air gets crisp, and once you taste it you\u2019ll be doing the same. It makes the whole house smell like fall, and even though it\u2019s got a bit of warmth (as all chilis should), the apples round it out for a savory-sweet combo that everyone raves about. We always pair this with cast iron cornbread and rarely have leftovers.<\/p>\n<\/figure>\n
We figure out the part you get to feel smug about is the apples. You use two, one tart and one sweet, so the pot never slides into applesauce territory and the tomatoes never taste flat. One Granny Smith, one Pink Lady, and it\u2019s perfectly balanced. <\/p>\n
Then you pull the cinnamon stick, stir in a splash of apple cider vinegar, and the pot wakes up. Smoky from the chipotle, a little warm underneath, sweet in flashes. Now the hard part is whether or not you share the recipe or keep it all to yourself. <\/p>\n<\/figure>\n
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\ud83d\udd2a Ingredients for Turkey Apple Chili<\/h2>\n
Quantities live in the recipe card below. Here is what to look for at the store and why each one is in the pot.<\/p>\n
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Ground turkey and ground turkey sausage:<\/strong> Use both. The plain turkey keeps the pot from tasting over-seasoned, the sausage brings the fat and the built-in seasoning.<\/li>\n
Avocado oil:<\/strong> High smoke point, so the meat browns instead of steams.<\/li>\n
Poblano pepper<\/strong><\/li>\n
Granny Smith apple<\/strong> & Pink Lady apple<\/strong><\/li>\n
Red onion<\/strong><\/li>\n
Garlic<\/strong><\/li>\n
Tomato paste<\/strong><\/li>\n
Chili powder, ground cumin, and dried oregano<\/strong><\/li>\n
Chipotle peppers in adobo:<\/strong> One for smoke and moderate heat, two for real heat.<\/li>\n
Fine sea salt and ground black pepper<\/strong><\/li>\n
Low-sodium chicken broth<\/strong><\/li>\n
Better Than Bouillon chicken base<\/strong><\/li>\n
Cinnamon stick:<\/strong> Whole, so you can pull it back out.<\/li>\n
Fire-roasted crushed tomatoes<\/strong><\/li>\n
Dark red kidney beans and black beans:<\/strong> Drained and rinsed.<\/li>\n
Apple cider vinegar:<\/strong> Goes in off the heat at the end.<\/li>\n
Fresh cilantro<\/strong><\/li>\n<\/ul>\n
Equipment<\/h3>\n
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6 quart Dutch oven:<\/strong> Heavy bottom, so the tomato paste and spices bloom without scorching.<\/li>\n
Rimmed baking sheet and foil:<\/strong> For charring the poblano under the broiler.<\/li>\n
Thermapen:<\/strong> Ground turkey needs to hit 165\u00b0F, and this is the fastest way to stop guessing.<\/li>\n<\/ul>\n<\/div>\n
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\ud83d\udcdd How to Make Turkey Apple Chili<\/h2>\n\n
Char the poblano.<\/strong> Set an oven rack about 6 inches under the broiler and heat it to high. Broil the poblano on a foil lined sheet for 4 to 6 minutes per side, turning as needed, until the skin is blistered and blackened all over. Move it to a bowl, cover for 10 minutes, then peel off the loosened skin, pull the stem and seeds, and dice. Same move as the one behind our fire roasted poblano crema<\/a>.<\/li>\n
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