Early-Fall White Bean & Apple Turkey Chili Cups

Chili has long been a cooler-weather staple across American tables, and this early-fall take folds crisp apple into lean turkey and creamy white beans. Served in handy cups, it brings sweet-savory warmth without the usual heavy beef.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 355 cal
• 28g protein
• 32g carbs
• 13g fat

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Ingredients

• 1.25 lb ground turkey
• 1 large Honeycrisp or Gala apple
• 1 medium yellow onion
• 3 minced garlic cloves
• 2 cans (15 oz each), drained canned white beans
• 1 can (14.5 oz) diced fire-roasted tomatoes
• 1.5 cups fresh sweet corn kernels
• 2.5 cups chicken broth
• 2 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime lime wedges

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy pot over medium-high. Add the ground turkey, breaking it up with a wooden spoon, and cook 6 to 7 minutes until no pink remains and edges begin to brown.
2. 2Dice the onion and the apple (leave the peel on). Stir both into the pot along with the minced garlic; cook 4 to 5 minutes until the onion softens and the apple releases a light fragrance.
3. 3Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir constantly 1 minute so the spices toast and coat the meat without burning.
4. 4Add the drained white beans, fire-roasted tomatoes with their juices, fresh corn, and chicken broth. Scrape up any browned bits from the bottom of the pot.
5. 5Bring the mixture to a lively simmer, then reduce heat to medium-low. Partially cover and cook 18 to 20 minutes, stirring occasionally, until the chili thickens slightly and the apple pieces soften but still hold shape.
6. 6Taste and adjust salt or chili powder. The chili should taste savory-sweet with a gentle warmth and visible flecks of corn and apple.
7. 7Ladle into bowls or meal-prep cups. Top each serving with chopped cilantro and a squeeze of lime for brightness.
8. 8Cool completely before sealing containers; refrigerate up to 4 days or freeze. Reheat until bubbling for an easy desk lunch that bridges summer produce and early fall comfort.