Weeknight Maple Turkey Chili

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 Weeknight Maple Turkey Chili from Jessica Merchant’s How Sweet Eats blog is the perfect fall chili.  She added “weeknight” in the title because the chili takes one hour to prep and cook. So when you come home from work, this is the perfect dinner to make. Also, at the end of this recipe, there are slow cooker instructions, if that will meet your needs.

Weeknight Maple Turkey Chili—Yield 4 servings 

Prep. Time: 15 min.   Cook Time: 45 min.   Total Time:  1 hr.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper 
  • 1 pound lean ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (14-ounce) can fire roasted tomatoes
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1/2 to 3/4 cups chicken stock (I used 1/2 cup chicken broth.)
  • 1/4 cup pure maple syrup
Instructions:
  1. Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes.
  2. Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.
  3. Add in the tomatoes, beans, stock and maple syrup. Bring the mixture to a boil, then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili.
Notes: 
  • This recipe can be easily doubled. In fact, I’m making a double batch for the weekend! The chili can be left on the stove on simmer, covered, for a few hours or however long you need, if you are serving a crowd.
  • You can easily make this recipe in the slow cooker! Brown the turkey ahead of time, then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8.
The addition of the maple syrup is so delightful in this chili. It makes it the perfect fall turkey chili. I topped it with a dollop of fat free organic Greek yogurt. As I mentioned in the notes, I am making a double batch of chili this weekend. My sister and I had it for dinner one night and lunch the next day. We were wishing we had more chili! I have a feeling I’m going to be making this recipe many times! I have not tried it in the slow cooker, but I might this weekend. I hope you enjoy Weeknight Maple Turkey Chili any day of the week!


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