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Maple turkey chili

Maple Turkey Chili

A cozy turkey chili simmered with smoky spices, red bell pepper, kidney beans, and just enough maple syrup for a subtle sweetness. An easy fall dinner that gets even better the longer it simmers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour
Servings: 8 people
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 1 Large yellow onion chopped
  • 2 large garlic cloves minced
  • 2 lbs ground turkey
  • 1 red bell pepper seeded and chopped
  • 1/2 Tbsp chili powder
  • 1 Tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1½ tsp kosher salt
  • 1 tsp Coarse ground black pepper
  • 3 cups low-sodium chicken broth
  • 1 28-ounce can crushed tomatoes
  • 1 8-ounce can tomato paste
  • 2 Tbsp pure maple syrup
  • 1 14-ounce can dark red kidney beans, drained and rinsed

Method
 

  1. Drizzle the olive oil in a large pot over medium heat. Add the onions and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until you can smell it. Don't let it brown, it will become bitter.
  2. Add the ground turkey and break apart with wooden spoon until cooked through. Add the chili powder, smoked paprika, cumin, cinnamon, salt, and 1 tsp black pepper. Stir and cook for another 1–2 minutes, until fragrant.
  3. Add 2 cups chicken broth, crushed tomatoes, tomato paste, maple syrup, and kidney beans. Stir well to combine.
  4. Bring to a gentle simmer, partially cover and cook over low heat for about 45–60 minutes, stirring occasionally. For deeper flavor, let it simmer longer. Add additional broth as needed to reach your preferred consistency.
  5. Taste and adjust the seasoning, then ladle into bowls and finish with your favorite toppings. I love shredded cheddar, scallions, and a dollop of plain greek yogurt (or sour cream).

Notes

This chili can also be made in a slow cooker, of course! I typically make it on the stove and transfer to slow cooker for serving on a buffet, but you do you. If you choose to do the slow cooker: Brown the turkey, onion, bell pepper, and garlic first, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6–8 hours or high for 4–5 hours.
Recipe adapted from Half Baked Harvest's Crockpot Beef Chili. This version uses ground turkey, red bell pepper, and dark red kidney beans and omits the cayenne and bay leaf.
What's chli without cornbread? This one from the New York Times is my favorite.