Forget the pancakes…maple syrup is a great addition to chili.
This Smoky and Sweet Turkey Chili is perfect for cold Autumn evenings!
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One of the best parts about blogging is actually all of the amazing people I’ve met along the way. Seriously. On one of my first press trips a couple of years ago, I ended up sitting in the brewery at the Norwich Inn in Vermont chatting with Katie from Healthy Seasonal Recipes. (On a side note, if you aren’t following Katie’s blog, then start now. She does amazing work!)
A while back, Katie announced that she was embarking on a new adventure…one which involved a cookbook! I was excited to see Katie’s new book, and I was even more excited to see the topic. Maple. My wife and I are huge fans of maple syrup. This area of the country is packed with maple farms, and that means lots of delicious maple syrup. And maple cream. And maple cotton candy. And maple ice cream. And…this list could go on and on, but I think you get the picture. And if there’s one thing that goes well with real maple syrup, it’s a cookbook on maple!
Katie’s cookbook, Maple, includes 100 sweet and savory recipes featuring pure maple syrup. Thing about that. You could have a different maple syrup recipe every single day for 3+ months! Hmmm…maybe I should start that adventure. Call it like the Julia and Julia version of Maple. In all seriousness, though, you should absolutely check out this cookbook. I have a lot of cookbooks, and I can say that this one definitely belongs on the top shelf!
Smoky and Sweet Turkey Chili
I’m excited to share a sneak peek at one of the new recipes from Maple. This Smoky and Sweet Turkey Chili is perfect for chilly Autumn evenings! Wait. Are you saying that you put maple syrup into chili? I thought maple syrup only went with pancakes. Well, think again! At first, I was a little skeptical about a chili recipe that included maple syrup. But I made the recipe exactly as Katie recommended in the book…and I am hooked! And it’s not just me. My wife and I had a bowl of this chili for dinner, and she called it “addicting.” In fact, she asked me to make a triple batch next time. Yeah, it’s that good!
If you’re looking to add an excellent cookbook to your collection, then grab a copy of Maple. And with the holidays coming up, this book would also make a great gift for those hard-to-buy-for people on your list! Grab a copy of Maple on Amazon.
Did you make this Smoky and Sweet Turkey Chili? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for more tasty chilis and soups? Check out these favorites, too:
Smoky and Sweet Turkey Chili
- 2 Tbsp avocado oil or organic canola oil divided
- 1 pound lean ground turkey
- 1 large Spanish onion diced
- 1 Tbsp garlic finely chopped
- ½ tsp salt
- 3 Tbsp chili powder
- 2 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 1 tsp ground dried chipotle or to taste
- 4½ tsp 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
- ¼ cup chopped cilantro
- ¼ cup toasted pepitas pumpkin seeds
- Heat 1 Tbsp 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 Tbsp oil. Add onion, garlic and salt and cook, stirring often, for 6-10 minutes, until onion is soft and browned.
- Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30-90 seconds, until spices are fragrant and starting to toast and darken slightly.
- Add vinegar and stir for 30-60 seconds, 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 10-14 minutes, until turkey and onions are tender.
- Serve topped with avocado, cilantro and pepitas.