This comforting turkey and cranberry chili blends lean ground turkey with the bright acidity of cranberries and deep chili spices. The slow cooking process tenderizes the meat while allowing the flavors to meld into a rich, savory stew. It&# 226;ÂÂs a perfect dish for chilly evenings, offering a lighter alternative to traditional beef chili without sacrificing satisfaction. Serve it over rice or with crusty bread for a complete meal.
Turkey And Cranberry Chili
Description
This comforting turkey and cranberry chili blends lean ground turkey with the bright acidity of cranberries and deep chili spices. The slow cooking process tenderizes the meat while allowing the flavors to meld into a rich, savory stew. It&# 226;ÂÂs a perfect dish for chilly evenings, offering a lighter alternative to traditional beef chili without sacrificing satisfaction. Serve it over rice or with crusty bread for a complete meal.Ingredients
Directions
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In a deep oven-proof skillet or Dutch oven, combine sugar and white vinegar over medium heat.
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Bring the mixture to a boil and continue cooking until it reduces to a syrupy consistency.
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Add the fresh or frozen cranberries to the syrup and cook for 1 minute until they begin to burst.
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Add the cubed turkey breast, prepared chili base, and chicken stock to the pot.
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Cover the pot and place it in a preheated 325ðF (165ðC) oven.
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Cook for 1 1/2 hours, or until the turkey is tender and falls apart easily.
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Remove from the oven and use a fork to mash or shred the turkey directly in the pot, mixing it with the cranberries and sauce.
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Serve hot with warm tortillas and a side of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 34.1kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 288.2mg13%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 4.2g17%
- Sugars 1.0g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the chili base is fully thawed before adding it to the pot if using frozen.
You can substitute low-sodium chicken broth for regular chicken stock to reduce the overall salt content.
If the chili seems too thick after cooking, add a splash of water or broth to reach your desired consistency.
This dish tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
