Sweet, spicy, and comforting, my easy maple turkey chili introduces the best flavors of fall until our favorite classic chili recipe. Lighter and sweeter than beef, it still goes great with all of your favorite chili toppings!
We’re adding a new favorite to our fall chili line-up – which usually ends up being our favorite easy four-ingredient beef chili and our Crock-pot chicken chili on repeat. This time, I’m continuing the delicious maple turkey theme, and I’m adding it into our favorite chili!
This recipe is basically the long version of our four-ingredient beef chili – which asks you to add spices, peppers, onion, garlic, tomatoes, and lots of other things you need to chop and prep instead of just dumping in a can of sweet salsa like we do with our easy version. You can always go that route as well. Although with this one, there’s something very satisfying about doing the chopping and letting everything sizzle and simmer together in the pan.
And the fragrance! Pumpkin pie spices can add wonderful flavor to your house, but being a savory type, I’ll always prefer the smell of onions and garlic simmering in olive oil. And once you add in the turkey, the chili spices, and the maple syrup, it just becomes magic.
You can cover it with all your favorite chili toppings – as I have here. Avocado, sour cream, and tortilla strips are great combinations to use here! Or you can just enjoy it as is, maybe with a little bit of honey goat cheese mixed in!
Maple Turkey Chili
- October 9, 2020
- 1 hr
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- 2 tbsp olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- salt and pepper to taste
- 1 lb lean ground turkey
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1 14-oz can fire roasted tomatoes
- 1 15-oz can red kidney beans, drained and rinsed
- 1 1/2 cups chicken stock
- 1/4 cup pure maple syrup
- Step 1
- Heat the olive oil in a large pot over medium low heat until it shimmers.
- Step 2
- Add the onions, peppers, and garlic with a pinch of salt and pepper and cook until softened, about 5 minutes.
- Step 3
- Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and let it brown, about 6-8 minutes.
- Step 4
- Once the turkey is browned, add the chili powder, paprika, oregano, and cumin, and stir and cook another 2-3 minutes.
- Step 5
- Add the tomatoes, beans, stock, and maple syrup. Bring the mixture to a boil, then reduce to a simmer. Cover and simmer for about 20-25 minutes.
- Step 6
- Serve with tortilla chips, avocado, sour cream, or whatever you love on your chili!
This recipe is also pretty easy to make in your Crock-pot. All you have to do is brown the turkey in a skillet, then throw all the ingredients into your slow-cooker and cook on low for about 8 hours, letting it all marinate together. Yum – and your house will smell delicious by the end of the day!
Want some more great Home Front chili or hearty fall soup recipes? Try these also:
- Tomato Basil Soup with Bacon Blue Cheese Croutons
- Crock-pot Chicken Chili
- Black Bean Taco Chili
- Irish Beer Cheese Soup
- Broccoli Cheddar Soup
- Loaded Baked Potato Soup
- Crock-pot Chicken Noodle Soup
Here’s wishing you all a great weekend!