Halal Turkey Cranberry Chili Recipe – A Flavorful & Healthy Dish
This turkey cranberry chili recipe is a beautiful twist on the traditional chili you know and love. Imagine the savory depth of turkey, complemented by the sweet tang of cranberries, all simmering together into a vibrant, hearty dish that’s bursting with flavor. A dash of spice, a hint of sweetness, and a whole lot of heart—this dish is perfect for cozy dinners or holiday leftovers. Packed with protein, vitamins, and good vibes, it’s an easy go-to for anyone who craves something healthy, warming, and just a little bit different.
Equipment
- Large pot or Dutch oven
- Stirring spoon
- Measuring cups & spoons
- Knife & chopping board
Ingredients
- 1 lb ground turkey skinless and lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup fresh or frozen cranberries
- 1 can 14 oz diced tomatoes (preferably no salt added)
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper optional, for a little kick
- Salt and pepper to taste
- Fresh cilantro or parsley chopped (for garnish)
- 1 tbsp honey or maple syrup optional, for extra sweetness
Instructions
- Sauté the Turkey:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and sauté, breaking it apart with a spoon, until it’s golden brown and cooked through—about 5-7 minutes. This is where the magic begins. You want that rich flavor from the turkey to develop. Season with a pinch of salt and pepper.
- Add the Aromatics:
- Add the chopped onion and garlic to the pot with the turkey. Sauté for another 2-3 minutes until they soften and become fragrant. The smell will start getting cozy at this point.
- Spice it Up:
- Now, sprinkle in your cumin, chili powder, smoked paprika, cinnamon, and cayenne. Give it a good stir to coat the turkey and onions in the spices. This is where you build layers of flavor, so don’t rush it.
- Add the Liquid and Cranberries:
- Pour in the diced tomatoes, kidney beans, black beans, and chicken broth. Stir everything together, then add the cranberries. They’ll burst and soften as the chili simmers, giving the dish a sweet-tart pop.
- Simmer to Perfection:
- Bring the mixture to a simmer and let it cook gently for 25-30 minutes. Stir occasionally. The flavors will meld together, and the cranberries will infuse the chili with their tangy sweetness. Taste and adjust seasoning with salt, pepper, and honey/maple syrup if you want a bit more sweetness.
- Finish and Serve:
- Once your chili has thickened and the flavors have come together, ladle it into bowls. Garnish with fresh cilantro or parsley for a burst of color and freshness.
Notes
If you prefer a thicker chili, let it cook longer or add an extra half cup of broth to loosen it up.
For a vegan version, swap the turkey for lentils or tempeh.
If you’re serving this during the holidays, it’s a great way to use up any leftover turkey!
The cranberries can sometimes be tart, so adjust the sweetness to your liking—honey or maple syrup works wonders here.
Spice levels are up to you—feel free to add more cayenne for heat or balance with a little more honey for sweetness.
For a vegan version, swap the turkey for lentils or tempeh.
If you’re serving this during the holidays, it’s a great way to use up any leftover turkey!
The cranberries can sometimes be tart, so adjust the sweetness to your liking—honey or maple syrup works wonders here.
Spice levels are up to you—feel free to add more cayenne for heat or balance with a little more honey for sweetness.