smoky and sweet turkey chili
This week marks the ONE YEAR mark since my cookbook, Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup (Quirk Books) was published. In honor of the occasion, I wanted to share one of my top recipes from the book, Smoky and Sweet Turkey Chili, plus I have a cookbook to give away too.
One year. Wow!
As you know, I am a total sap, pun only sort of intended, so I just have to say something really quick. I am so grateful for all of the experiences I have had with this book, all of the opportunities I have had and all of the people I have met through this experience. Even more than that, it humbles me to think of thousands of copies of my book on shelves in kitchens across the country, the world even – it was actually printed in French too! – to think that maybe someone is enjoying this turkey chili as we speak… that truly makes me get a little weepy to think about. So thank you all for making it possible and for your support. Sniff.
As I sit there and think about the enormity of the whole milestone, I know I have to decide which recipe to share. Yes, it’s like choosing your favorite child.
I going for the turkey chili from page 77.
I mean, I kinda have to choose it. This Smoky and Sweet Turkey Chili was THE recipe that I made over and over (and over) and took with me on the road during my book tour. Basically, I spent more time last October with this chili than I did with my actual children. I brought it to stores and markets and demo counters all over the northeast. I made it on live television. I served it to hundreds and hundreds of people. I would blow through double batches of it, even though I was only handing out tiny 1 ounce sized samples to everyone.
Can I confess something to you guys about this chili recipe? It has special powers. It’s like the sirens in the Odyssey. I used it as a lure to get people to come over and talk to me. Picture it, me in a book store or craft market or something, and a stack of books to sign. I’m not Rachel Ray here folks, so people aren’t going to just come up to me and ask for my autograph. So I would casually, take the lid off my slow cooker, give the chili a stir and let people follow their noses over to my table. Like a sailor to the siren…
It worked every time! Heh heh 😉
Then I would casually say, “Would you like to try a taste of my Smoky and Sweet Turkey Chili, it has a touch of pure maple syrup in it. They would say, “Oooohhh yes! That sounds interesting.” And then I’d say, ever so casually, “It’s from my new cookbook Maple.” And I would pat the stack of books. Then, they’d try a bite of the chili and we would dive into conversation about the book and cooking. Or sometimes people would have stories about maple sugaring. Or what they liked to put maple in or on. Or how they had to find a gift for so and so…. It was kinda awesome you guys. And I owe it to the lure of this chili.
I hope you all enjoy it! Before you print off the recipe, make sure you join in on the giveaway below. Quirk Books will be providing a copy of Maple to one lucky reader. To enter, please just follow the instructions in the widget below.
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Have you ever tried adding maple syrup to chili before?
Do you already have a copy of Maple, if so what is your favorite recipe?
Have you ever worked a demo counter or given out food samples before?
How would you try to engage customers at book stores?
It’s been one year since my cookbook Maple: 100 Sweet and Savory Recipes was published, so I’m sharing one of the top recipes from the book my Smoky and Sweet Turkey Chili. The combination of the smoked paprika with the maple syrup make this the perfect Fall comfort food dish that’s ready in under 45 minutes!
- 2 tablespoons avocado oil or organic canola oil, divided
- 1 pound lean ground turkey
- 1 large Spanish onion, diced
- 1 tablespoon finely chopped garlic
- ½ teaspoon salt
- 3 tablespoons chili powder
- 2 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground chipotle pepper, or to taste
- 4 ½ teaspoons 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 pure maple syrup, dark or amber
- 1 avocado, diced
- ¼ cup chopped cilantro leaves
- ¼ cup toasted pepitas
- Heat 1 tablespoon 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 browned, and no longer pink on the outside. Transfer the turkey and any juices from the pan to a bowl and set aside.
- Return the pot to medium-high heat and add the remaining 1 tablespoon oil. Add onion, garlic and salt and cook, stirring often until the onion is very soft and brown, 6 to 10 minutes. Add chili powder, cumin, paprika and chipotle and cook, stirring until fragrant and starting to toast and darken slightly, 30 to 90 seconds. Add vinegar, and stir until evaporated, 30 seconds to 1 minute. Add 1 cup water and bring to a simmer, scraping up any browned bits and spices. Add tomatoes, beans, maple syrup and the turkey, and stir 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 until the turkey and onion are tender, 10 to 14 minutes.
- Serve topped with avocado, cilantro and pepitas.
- Serving Size: 2 cups
- Calories: 279
- Sugar: 13 g
- Sodium: 396 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 16 g