Weeknight Maple Turkey Chili.
This easy turkey chili might be the only soup recipe I need all season.
It’s going to be your weeknight go-to.
It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good!
I know, I use way to many “reallys” but it’s worth it.
This chili is worth it.
Chili is a dish that I’ll never stop experimenting with. I have so many versions and they are all different but all wonderful, depending on the mood or setting. Of course, I can’t resist trying a new one when fall is just around the corner. And it uses so many of my favorite ingredients! I adore it.
It’s no secret that Eddie is a major carnivore, but over the years he’s cut down on his red meat consumption a lot. It wasn’t for any particular reason – it just seemed to happen! I still may make a dish with beef every other week or so (sometimes less, sometimes more), but most of the time, especially during the week, I use ground turkey.
And I don’t have a turkey-specific chili recipe here on the blog, so here we are!
This does not make an enormous pot of chili. I’d say it makes a pot for a family of four and is easily multiplied if you have more people in the house. It’s also a really nice size if you’re single or in a household of two, because you can freeze an extra portion.
You could also eat chili one night, then make chili dogs, then make chili cheese nachos too. Love.
I mean, just an idea.
Anyway – the chili!
I use one onion, one bell pepper, one pound of turkey and then a whole bunch of spices. Chili powder, cumin and smoked paprika are the main ones. So good! Then one can of fire roasted tomatoes and one can of pinto beans (my fave – but any beans work) – and voila!
The secret is obviously in the maple syrup. I love the addition so, so much, which I first discovered in this game day chili recipe.
Then it’s ready. Seriously the best for a weeknight chili. Goes with everything. Tastes like heaven.
And it’s perfect!
Easy Maple Turkey Chili
Quick and Easy Maple Turkey Chili
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound lean ground turkey
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ¼ teaspoon crushed red pepper flakes
- 1 (14 ounce) can fire roasted tomatoes
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1/2 to 3/4 cups chicken stock
- 1/4 cup pure maple syrup
- Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes.
- Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.
- Add in the tomatoes, beans, stock and maple syrup. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili!
Give me all the toppings.