Smoky Turkey Chili with Maple Syrup
A smoky, maple-spiked turkey chili with 44g protein per serving. Easy, gluten-free, and ready in 30 minutes.
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You might think I’ve gone mad when I tell you that I devoured this yummy Turkey Chili for breakfast this morning. I mean, really, who eats chili for breakfast? Cookies for breakfast? Yes. But chili for breakfast? Heck, yes!!!
Once you make a pot of this turkey chili recipe, you’ll understand. It’s smoky, a little sweet (hello maple syrup!), and it’s got enough protein and fiber to keep you full for hours, whether you’re eating it at 7 am or 7 pm.
Let’s get to the recipe, then I’ll tell you more about the book.
Turkey Chili Nutrition Notes:
- This chili is naturally gluten-free and dairy-free. It’s also packed with anti-inflammatory diet ingredients and is MIND– and DASH-diet-friendly.
- One serving delivers 44 grams of protein and 19 grams of fiber, which supports your gut microbiome, helps manage blood sugar, and keeps you full until the next meal. Most people fall well short of the 25-38 grams of fiber a day recommended, so a fiber-rich meal like this one is an easy way to close the gap.
- Beans, tomatoes, and pepitas all count toward your weekly plant tally, so this chili is a good one to log if you’re working on eating 30 plants per week.
Turkey Chili with Maple Syrup and Smoked Paprika
Ingredients
- 2 tablespoons avocado oil or organic canola oil, divided
- 1 pound lean ground turkey
- 1 large Spanish onion, diced
- 1 tablespoon garlic, finely chopped
- 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 30-90 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
Nutrition
More About the Cookbook: Maple by Katie Webster
This Smoky & Sweet Turkey Chili comes from Maple, a gorgeous full-color cookbook by Katie Webster of Healthy Seasonal Recipes, featuring 100 sweet and savory recipes built around pure maple syrup.
Beyond this chili, you’ll find breakfast recipes (Dutch Baby Pancake with Maple Rhubarb Compote), drinks and appetizers (Maple Margaritas and Brie with Maple, Walnuts, and Figs), soups and salads (Carrot Ginger Soup with Maple Yogurt, Kale Skillet Salad with Walnuts and Maple), main courses (Maple Ginger Roasted Salmon), and desserts like Maple Pear Ginger Sorbet and Maple Bourbon Pumpkin Pie.
You’ll also get a peek into the history of maple syrup production and Katie’s own stories of backyard sugaring in Vermont. It’s a fun, useful cookbook if you love cooking with real, whole-food sweeteners.
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