Categories: Healthy
Ingredients
- For the Chili
- 2 tablespoons avocado or canola oil, divided
- 1 lb lean ground turkey
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1/2 tsp. salt
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tsp. ground dried chipotle
- 4 1/2 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
- For Garnish
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted pepitas
- Thinly sliced jalapeño pepper
Directions
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In a large heavy-bottom pot over medium-high heat, warm 1 tablespoon of the oil. Add the ground turkey and cook, breaking up the turkey with a wooden spoon and stirring occasionally, until completely browned. Transfer the turkey to a bowl and set aside.
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Return the pot to the heat and warm the remaining tablespoon of oil. Add the onion, garlic and salt. Cook, stirring frequently, for about 6-10 minutes, or until the onion is softened and browned.
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Add the chili powder, cumin, paprika and chipotle and cook, stirring frequently, until the spices are fragrant and starting to brown, about 30-90 seconds. Add the vinegar and cook until the liquid is evaporated, about 30-60 seconds. Add the water and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
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Stir in the crushed tomatoes, kidney beans, maple syrup and cooked turkey. Bring the chili to a simmer and then cook, uncovered, for 10-14 minutes, stirring occasionally. Remove from the heat.
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To serve, ladle the chili into bowls. Top with diced avocado, cilantro, pepitas and sliced jalapeño peppers. Serve immediately.