Smoked paprika, chipotle powder, and maple syrup give this easy turkey chili recipe a sweet and smokey flavor reminiscent of barbecue. It’s ready in just 40 minutes, so it’s perfect for weeknights!
I love developing new recipes and being creative in the kitchen, but when I feel like taking a night “off” I love trying recipes from some of the other blogs that I read. I’m always amazed at how talented my friends are! Healthy Seasonal Recipes is one of my favorites, and I was so excited to receive a review copy of Katie’s brand new cookbook, Maple.
You guys, this book is GORGEOUS and every recipe in it sounds incredible – I want to cook it cover to cover.
There are over 100 sweet and savory recipes inside, from Maple Cranberry Walnut Granola to Maple Tahini Chicken + Broccoli to Maple Walnut Chocolate Chip Cookies. Katie is an amazing photographer, and the full color photos in the book are stunning (of course, if you’re familiar with her blog, you wouldn’t expect anything less.)
So far, I’ve tackled two recipes – the Sweet and Smokey Turkey Chili you see here and Katie’s Sap Baked Beans – and they were both delicious. (See the sap baked beans on Instagram here.)
This Smokey and Sweet Turkey Chili is just the kind of recipe I love this time of year. It’s rich and warm and the maple syrup adds a subtle sweetness. The combination of maple with smoked paprika, chipotle powder, and fire roasted tomatoes, gives the sauce a bold, barbecue-like flavor that we loved.
The chili is ready in about 40 minutes, so it’s perfect for a weeknight. Or, make it on the weekend and let the flavors mingle in the fridge for an even easier Monday night dinner (as good as the chili is right away, chili is always better after it’s had time to sit.)
Pair the chili with cornbread muffins or corn chips – either way, you can’t go wrong.
For the recipe for sap baked beans, you’ll have to grab a copy of the book for yourself. 😉 If you’re from the Capital Region, Katie is doing a demo and book signing at Healthy Living Market in Saratoga on November 21.
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 tablespoons freshly chopped garlic
- 1/2 teaspoon salt
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground dried chipotle, or to taste
- 4 1/2 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 maple syrup
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1/4 cup toasted pepitas
Instructions
- 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.
- 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.
- 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.
- Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
- Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
- Add tomatoes, beans, 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.
- Serve topped with avocado, cilantro, and pepitas.
Notes
This recipe is reprinted with permission from Maple by Katie Webster.
Leah says
Do you have complete nutritional facts (I.e. carbs and fiber)? Thank you!
Lauren Keating says
they’re right at the bottom of the label!
Mary M. Martinez says
This looks amazing, can’t wait to try it this weekend!
Nutmeg Nanny says
This chili looks ahhhhhhhmazing! It was hard to pick which recipe I would make from Maple but this was definitely at the top of the list. I love the combo of smoky and sweet…yum!
Kim Beaulieu says
I always tell people us Canucks have maple syrup running through our veins, it’s why we’re alway so happy. *snorts*
I love chili, and turkey just amps up the flavour. Loving this.
Heather | All Roads Lead to the Kitchen says
I really want to check this book out, I’m a huge fan of maple anything! This chili is totally calling my name – love all of the flavors in here.
Lisa @ Panning The Globe says
Your chili looks totally irresistible! I wish I could have a bowl right now!
Erin @ Texanerin Baking says
That sounds like a great book! I’ll have to look for it. I certainly love all things maple. 🙂 And this chili looks great!
Laura @MotherWouldKnow says
The flavors in this have me salivating and it looks quite do-able for a weeknight dinner. What a winning combination! It’s getting to be chili weather and this one has been pinned!
The Food Hunter says
Sounds like a great book and recipe!
Lana | Never Enough Thyme says
Sweet, smoky, and chili flavors in a chili? How could you go wrong with that! Sounds wonderful.