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Smoky and Sweet Turkey Chili

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lauren Keating

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
  • 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
  • cup dark pure maple syrup
  • 1 avocado diced
  • ¼ cup chopped cilantro
  • ¼ 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.