Smoky and Sweet Turkey Chili

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

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0686

 

Ingredients

  • 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

 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits from the bottom.
  6. 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.

 

 

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