2tablespoonsavocado oil or organic canola oildivided
1poundlean ground turkey
1large Spanish oniondiced
1tablespoonfinely chopped garlic
1teaspoonground dried chipotleor to taste
4 1/2teaspoonsred wine vinegar
1 28-ouncecan crushed tomatoespreferably fire roasted
1 15-ouncecan dark red kidney beansdrained and rinsed
1/3cupdark pure maple syrup
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.
Smokey & Sweet Turkey Chili https://www.eastewart.com/recipes-and-nutrition/smoky-sweet-turkey-chili-a-maple-cookbook-giveaway/