Great weeknight recipe! Quick, easy, and delicious! It was adapted from Katie Webster’s cookbook, Maple. I did modify a couple of things. The recipe called for adding 3 tablespoons of chili powder, I only added 2, and I omitted ground chipotle. It depends how much heat you like. I topped it off with shredded cheese but, you can also add avocado, cilantro and toasted pepitas or anything you like.
Smoky and Sweet Turkey Chili
- 2 tablespoons canola oil, divided
- 1 pound lean ground turkey
- 1 large Spanish onion, diced
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon salt
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon smoked paprika
- 4 1/2 teaspoons red wine vinegar
- 1 cup water
- 1 28-ounce can crushed roasted crushed tomatoes
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 1/3 cup dark pure maple syrup
- Heat 1 tablespoon of oil in a large heavy-bottom soup pot over high heat. Add the turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer to a plate and set aside.
- Return pot to medium-high heat and add remaining oil. Add onion, garlic and salt. Cook, stirring often for about 6 to 10 minutes, until onion is soft and browned.
- Add chili powder, cumin, paprika, and cook stirring for 30 to 90 seconds, until the spices are fragrant and starting to toast and darken slightly.
- Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
- Add water and bring to a simmer, scraping up any browned bits from the bottom.
- Add the tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce the heat to a gentle simmer and cook stirring occasionally, for 10 to 14 minutes till onions and turkey are tender.