Smokey and Sweet Turkey Chili {Maple Cookbook Review & Giveaway}

Quick, healthy and easy to make, this Smokey and Sweet Turkey Chili is the perfect balance of sweet and savory. It’s the ultimate football food, it comes together in no time at all and believe me, this is a chili recipe you need to add to your dinner rotation!

What do Snickerdoodle French Toast, Greek Yogurt Parfaits with Maple Vanilla Sour Cherries, Kale Skillet Salad with Walnuts and Maple, Orange Miso Dressing, Maple Tahini Chicken and Broccoli, Maple Ginger Salmon, Salted Maple Penuche Fudge, Maple Banana Fosters Bundt Cake have in common? First off, they all sound amaze balls, don’t they? Secondly and more pointedly, these are all recipes from the new cookbook, Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup. Lastly, I want to make all of them and stuff my face.

When fellow food blogging friend, Katie Webster, who writes the blog Healthy Seasonal Recipes came out with her first cookbook, dedicated to all things maple, no less, I found myself curiously excited. Even though I’m not a New Englander, I’ve always had a bit of a love affair with maple syrup and take sincere pride in that fact that I always have the real stuff on hand. The book goes way beyond the breakfast table and shows you just how versatile maple syrup is. And you know what? The book is gorgeous. Like absolutely gorgeous. I was smitten the first time I thumbed through, earmarking dozens of recipes to make. The pictures are moody and mouthwatering. The recipes are approachable, seasonal and for the most part pretty darn healthful. If I haven’t tempted you yet, I’m sure hoping to do so with this Sweet and Smokey Turkey Chili.

I made this Turkey Chili three times in the last month. The first two times it got eaten up so quickly I didn’t get the chance to photograph it. This last time around I made it LOUD AND CLEAR to my husband that I better get pics before he started in on it. Lucky for all of you, he listened! But in all seriousness you guys, I’m absolutely in love with this chili. Admittedly I’m not a huge chili fan- the only one I thought I liked was this one– BUT I really, really dug this. It’s smokey but not too smokey. Not really spicy either. It’s perfectly acidic with just a touch of sweet. In short, it’s got it going on. You could top it with whatever you dig but I went with diced avocado, fresh cilantro, cheddar cheese and a handful of toasted pumpkin seeds. If I had an extra hand, I’d give this chili three thumbs up.

Lucky for all of you, we’re giving away one copy on the blog today. Use the rafflecopter below the recipe to enter. Even if you don’t win, you should buy the book anyway. It deserves to be on your bookshelf. Just saying.

Thanks for reading! xo, Kelley

Smokey and Sweet Turkey Chili {Maple Cookbook Review & Giveaway}

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Ingredients

• 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
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1/4 cup toasted pepitas

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Instructions

1. 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.
2. 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.
3. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
4. Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
5. Add water and bring to simmer, scraping up any browned bits and spices from the bottom of the pot.
6. 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.
7. Serve topped with avocado, cilantro, and pepitas.

Disclosure: I was gifted an advance copy of Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup but rest assured, I am smitten with this book. All opinions are my own and believe me when I tell you this cookbook deserves a place on your bookshelf.

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