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.)

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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

Name: Smoky and Sweet Turkey Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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.

Comments

Leah says
01/26 at 7:42 pm

Do you have complete nutritional facts (I.e. carbs and fiber)? Thank you!

- Lauren Keating says
  01/29 at 8:28 pm
  
  they’re right at the bottom of the label!
  
Mary M. Martinez says
03/27 at 9:16 am

This looks amazing, can’t wait to try it this weekend!

Nutmeg Nanny says
10/16 at 9:17 am

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
10/15 at 6:38 pm

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
10/14 at 7:46 pm

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
10/14 at 5:50 pm

Your chili looks totally irresistible! I wish I could have a bowl right now!

Erin @ Texanerin Baking says
10/14 at 2:13 pm

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
10/14 at 11:12 am

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
10/14 at 10:53 am

Sounds like a great book and recipe!

Lana | Never Enough Thyme says
10/14 at 9:38 am

Sweet, smoky, and chili flavors in a chili? How could you go wrong with that! Sounds wonderful.

Renee - Kudos Kitchen says
10/14 at 8:52 am

I seriously can’t wait to try this recipe. The color is so inviting and that avocado on top really spoke to me! Love this!!! Maple sounds like a cookbook I need to add to my collection!

Kimberly @ The Daring Gourmet says
10/14 at 1:03 am

This looks so rich and flavorful, yummy! I love chipotles, they have such a fantastic flavor as does smoked paprika – both great additions to this chili!

Katie | Healthy Seasonal Recipes says
10/13 at 10:42 pm

Thank you so much for sharing Maple with your readers my friend. Love these photos with the skillet! How adorable. I totally agree about chili being even better after a day in the fridge to let the flavors meld. So true! I am so thrilled to get to come down your way for a signing next month. It has been too long!

Isabelle @ Crumb says
10/13 at 10:05 pm

I must’ve been living under a rock for the last few weeks, because how did I not know there’s an entire cookbook devoted to maple syrup? Seriously. I drink that stuff straight from the jar when no one’s looking! 🙂
This chili looks amazing. I normally add a dollop of molasses to the pot, but maple syrup sounds even better.

Angie | Big Bear's Wife says
10/13 at 9:47 pm

I’m always trying to get hubby to give Turkey Chili a try! Showing him this recipe now! Hopefully we’ll be making it soon! Maple sounds amazing!

Ginny McMeans says
10/13 at 6:04 pm

I am loving loving loving that cookbook. This recipe sounds wonderful and it would be a fabulous bean chili without the turkey too. I must buy that cookbook. Thanks!

Ashley @ Wishes and Dishes says
10/13 at 3:31 pm

I love chili this time of year!! I make a huge pot and eat the leftovers all week. Can’t wait to try this!

Stephanie says
10/13 at 1:31 pm

What a yummy twist on chili! Looks amazing!

Mandy @Mandy's Recipe Box says
10/13 at 9:04 am

Smokey flavors are so good! This chili looks so hearty.

kellie @ The Suburban Soapbox says
10/13 at 8:51 am

First…this chili looks insanely amazing! And I’m going to have to pick up the Maple book because I’ve been seeing it everywhere!

Ingredients

Instructions

Notes

Comments

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