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Easy One-Pot Cranberry Turkey Chili: Best Crowd-Pleasing Recipe

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This crowd-pleasing one-pot cranberry turkey chili combines lean turkey, tart cranberries, and smoky spices for a unique and comforting meal. Perfect for fall gatherings, game days, or using up leftover turkey, it’s a healthy and satisfying dish that gets better the next day.

Ingredients

Scale
  • 2 pounds (900g) ground turkey (93% lean)
  • 1½ cups (180g) fresh or frozen cranberries
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 28 ounces (800g) canned diced tomatoes (fire-roasted preferred)
  • 15 ounces (425g) canned kidney beans, drained and rinsed
  • 15 ounces (425g) canned cannellini beans, drained and rinsed
  • 2 cups (475ml) low-sodium chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 tablespoon maple syrup
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 tablespoons olive oil
  • For serving: fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink and golden-brown bits form on the bottom (8-10 minutes). Transfer turkey to a plate with a slotted spoon, leaving drippings in the pot.
  2. Reduce heat to medium. Add diced onion, bell pepper, and jalapeño. Cook, stirring occasionally, until onions are translucent and softened (5-7 minutes). Add minced garlic and cook 30 seconds until fragrant.
  3. Sprinkle chili powder, cumin, smoked paprika, and oregano over vegetables. Stir constantly for 60 seconds to toast spices without burning.
  4. Pour in diced tomatoes with juices, chicken broth, and cranberries. Stir, scraping up browned bits from the bottom. Add maple syrup, salt, and pepper.
  5. Return browned turkey to the pot along with drained kidney beans and cannellini beans. Stir to combine.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Remove lid and simmer another 10 minutes to thicken.
  7. Taste and adjust seasoning—add more salt, pepper, or maple syrup as needed.
  8. Let chili rest off heat for 5 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

For a spicier version, add an extra jalapeño with seeds and 1 teaspoon chipotle powder. For a vegetarian adaptation, swap turkey for 2 cans black beans and use vegetable broth. This chili freezes well for up to 3 months. Let cool completely before freezing.

Nutrition

Keywords: cranberry turkey chili, one-pot chili, crowd-pleasing chili, fall chili, Thanksgiving leftover recipe, healthy chili, easy chili recipe

Find it online: https://breezybake.com/easy-one-pot-cranberry-turkey-chili-best-crowd-pleasing-recipe/