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Posts Tagged ‘tonewood’

Recipe: Maple-Spiked Smoky and Sweet Turkey Chili

Written by Vermont Life on . Posted in ag2015, Recipes, Taste of the Landscape

Maple-Spiked Smoky and Sweet Turkey Chili
Serves 4
The famed New York Times food writer Craig Claiborne once said that chili con carne, not
 apple pie, might be America’s favorite dish. It certainly seems like it to me. My friends ask for chili recommendations more than any other recipe. So I knew this cookbook wouldn’t be complete without a maple-spiked chili! –"Maple" cookbook author Katie Webster
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 2 tablespoons avocado oil or organic canola oil, divided
  2. 1 pound lean ground turkey
  3. 1 large Spanish onion, diced
  4. 1 tablespoon finely chopped garlic
  5. 1⁄2 teaspoon salt
  6. 3 tablespoons chili powder
  7. 2 tablespoons ground cumin
  8. 1 tablespoon smoked paprika
  9. 1 teaspoon ground dried chipotle, or to taste
  10. 41⁄2 teaspoons red wine vinegar
  11. 1 cup water
  12. 1 28-ounce can crushed tomatoes, preferably fire roasted
  13. 1 15-ounce can dark red kidney beans, drained and rinsed
  14. 1/3 cup dark pure maple syrup (such as Tonewood)
  15. 1 avocado, diced
  16. 1⁄4 cup chopped cilantro
  17. 1⁄4 cup toasted pepitas
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 a 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.
Notes
  1. Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
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