This Smoky And Sweet Gluten-Free Turkey Chili is comfort food at its finest!
With chili season officially in full swing, I’m here to kick things off with a gluten-free turkey chili recipe that will have you questioning every other chili recipe you’ve ever tried. It’s incredibly simple. It’s incredibly delicious. It tastes like you spent all day standing over the stove when you most definitely did not. We’re talking about a hearty, comforting bowl of turkey chili that’s packed with bold flavors like smoky chipotle, sweet maple, and a little kick of spice, all blended together perfectly to warm you from the inside out.
The best part? This recipe is gluten-free and packed with good-for-you ingredients that fuel a healthy body and mind. You get all the rich, savory goodness of chili without any of the guilt. Honestly, I can’t think of a better way to end a chilly winter evening than with a big, cozy bowl of this turkey chili. So grab a spoon and let’s dive into the chili goodness.
Is This Smoky And Sweet Gluten-Free Turkey Chili Healthy?
This turkey chili is packed with nutrient-dense ingredients. Lean ground turkey provides a great source of protein while keeping the fat content in check, and it’s rich in B vitamins like niacin, B12, and B6, which are important for energy and metabolism. Avocado oil (and whole avocado) adds some healthy fats, which are good for heart health, along with vitamin E. The fire-roasted tomatoes are chock-full of the antioxidant lycopene, while the kidney beans are a solid source of fiber, iron, and potassium.
While the maple syrup in this recipe is technically a source of sugar, it’s also a natural sweetener with a lower glycemic index than refined sugar. So, yes, this turkey chili is a wholesome, satisfying dish that’s not just an all-star in flavor—it’s nourishing, too.
Using Maple Syrup To Sweeten Chili
I know what you’re thinking: Maple syrup in chili? Huh? But hear me out. That touch of pure maple syrup isn’t just for sweetness—it’s a flavor enhancer, too. It balances the spices and gives the chili this subtle richness that you just can’t get from regular sugar. Plus, maple syrup has a more complex sweetness, which means it perfectly complements the smoky and savory notes in the chili without overpowering them. Trust me, don’t omit this ingredient. It’s a little trick that turns good chili into great chili.
How To Make Ahead And Store
Leftovers can be kept in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the chili in individual portions for up to 3 months, and thaw as needed. This chili reheats really well, so don’t be afraid to make a big batch and enjoy it all week long!
Serving Suggestions
To add to the avocado, cilantro, and pepitas, you could top your bowl of chili with a dollop of sour cream and some shredded cheese. You could also serve it over a bowl of Cilantro-Lime Cauliflower Rice or Basmati Rice. A slice of this Easy Sweet Vegan Cornbread With Applesauce wouldn’t hurt, either!
Ingredients
- 2 tablespoons avocado oil divided
- 1 pound lean ground turkey
- 1 large Spanish onion diced
- 1 tablespoon finely chopped garlic
- 1 teaspoon salt
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground dried chipotle or to taste
- 2 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 dark pure maple syrup
- 1 avocado diced
- 1 cup chopped cilantro
- Toasted pepitas for garnish
Instructions
- 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.
- 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.
- Add chili powder, cumin, smoked paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
- Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
- Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
- 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.
- Serve topped with avocado, cilantro, and pepitas.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment