Smoky and Sweet Turkey Chili

This is a taste spin to your traditional Chili.  In this post, I share a smoky and sweet turkey chili.

Yum
Smoky and Sweet Turkey Chili

Prep Time: 30 minutes

Total Time: 30 minutes

4

2 cup

Smoky and Sweet Turkey Chili

Ingredients

  • 2 tablespoons avocado oil or organic canola oil, divided
  • 1 pound lean ground turkey
  • 1 large Spanish onion, diced
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon salt
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground dried chipotle, or to taste
  • 4 ½ teaspoons red wine vinegar
  • 1 cup water
  • 1 28-ounce can crushed tomatoes, preferably fire roasted
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1/3 cup dark pure Canadian maple syrup
  • 1 avocado, diced
  • ¼ cup cilantro
  • ¼ cup toasted pepitas

Instructions

  1. Heat 1 tablespoon of the oil in a large heavy-bottomed soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
  2. Return pot to medium-high heat and add remaining 1 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
  4. Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
  5. Add water and bring to a simmer, scraping up and browned bits and spices from the bottom of the pot.
  6. Add tomatoes, beans, pure maple syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
  7. Serve topped with avocado, cilantro, and pepitas.

Thank you, Katie Webster, author of the new single-ingredient cookbook “Maple” for this awesome recipe.

Let’s Connect

I’ve been enjoying chili my whole life ( and that is a very long time!).   My Dad would always make a huge pot for the family and we would enjoy it for a few days.  Do you have a favorite chili story or recipe?  Be sure to comment on this post to tell me about it.

Happy Cooking,

Bren Haas

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