Smoked paprika, chipotle powder, and maple syrup lend this easy turkey chili a sweet, smoky barbecue-like flavor. Ready in about 40 minutes, it’s ideal for busy weeknights.
I enjoy creating new dishes, but when I want a simple night in I often try recipes from bloggers I admire. Healthy Seasonal Recipes is one of my favorites, and I was thrilled to receive a review copy of Katie Webster’s cookbook, Maple.
The book is beautiful and full of enticing sweet and savory recipes — more than 100 in all. From maple cranberry walnut granola to maple tahini chicken with broccoli and maple walnut chocolate chip cookies, the recipes are inventive and the photography is stunning. I’ve already tried two: the Smoky and Sweet Turkey Chili featured here and Katie’s Sap Baked Beans, both of which turned out delicious.
This chili is exactly the sort of comforting dish suited to cooler weather. The maple syrup adds a rounded sweetness that complements the smoked paprika, chipotle, and fire-roasted tomatoes, producing a bold, slightly smoky sauce with barbecue notes. It’s hearty and warming without being heavy.
The recipe comes together quickly — about 40 minutes total — so it’s perfect for a weeknight. It also mellows and improves after refrigeration, so making it ahead on the weekend makes an even easier weeknight dinner. Serve it with cornbread muffins or corn chips for a satisfying meal.
Smoky and Sweet Turkey Chili
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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
- ⅓ cup dark pure maple syrup
- 1 avocado diced
- ¼ cup chopped cilantro
- ¼ cup toasted pepitas
Instructions
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Heat 1 tablespoon of oil in a large heavy-bottomed soup pot or Dutch oven over high heat. Add the turkey and cook, breaking it up with a wooden spoon and stirring occasionally, until browned. Transfer the turkey and any juices to a bowl and set aside.
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Return the pot to medium-high heat and add the remaining tablespoon of oil. Add the onion, garlic, and salt; cook, stirring often, for 6 to 10 minutes until the onion is soft and browned.
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Add the chili powder, cumin, smoked paprika, and chipotle. Cook, stirring, for 30 to 90 seconds until the spices are fragrant and begin to darken slightly.
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Add the red wine vinegar and stir for 30 seconds to 1 minute, allowing the liquid to evaporate.
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Add the water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
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Stir in the crushed tomatoes, drained kidney beans, maple syrup, and the browned turkey. Increase heat to high to bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for 10 to 14 minutes until the turkey and onions are tender.
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Serve topped with diced avocado, chopped cilantro, and toasted pepitas.
Notes
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Pair this chili with cornbread or tortilla chips for a complete, comforting meal. Leftovers taste even better the next day as the flavors continue to meld.