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

1. 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.

2. 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.

3. 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.

4. 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.

5. To serve, ladle the chili into bowls. Top with diced avocado, cilantro, pepitas and sliced jalapeño peppers. Serve immediately.

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