This smokey-sweet turkey chili is an easy, healthy and gluten free weeknight meal that’s perfect for cold, winter nights. It’s healthy comfort food at it’s best!
Note: post updates 1/3/2017
Is it chili season or is it CHILI season?
Is that that weirdest worded question, or is that the WEIRDEST worded question? I’ll stop.
BUT, you guys. It’s Friday and its October which is practically synonymous with a bowl full of good-times-for-your-cozy-healthy-food loving faces in the form of no bean whole30 keto chili in the Instant pot . A chili that hits your taste buds RIGHT in the head with spicy-sweet maple and chipotle goodness. I meannnnn can’t you just feel the warmth WAY deep down in your belly as you face plant into THIS tonight.
YOU KNOW WHAT THOUGH. I’m sort of really-completely-totally embarrassed, because this is the FIRST chili recipe on FFF. Um, in all the evers that it has been hogging up this little space on the interwebity-webz. 2.4 years guys. No chili.
Not even O-N-E recipe.
I mean other than creating tasty food for your hungry little mouths. BUT, tasty food that forsomereason does not spell c-h-i-l-i.
UNTIL NOW. Yes, a happy dance is VRY VRY appropriate.
Except. I’m sorta lying. Only half though, which means we can’t really call it “lying” yes?
Let me ‘splain: I made you chili, but I did not actually DEVELOP you a chili recipe. Partially because, as we discussed, I have some odd, subconscious aversion to it and A-L-S-O because I have friends who already make AMAZING CHILI…SO WHY BOTHER?!
You know what I’m sayin’.
I’m super excited that this bowl full of hearty, protein-packed smoky-sweet YUM comes from my good friend Katie’s new cookbook: “Maple.” Do ya’ll know Katie? She blogs over at Healthy Seasonal Recipes and basically makes the most deliciously-nutritious food and takes SERIOUSLY GORGEOUSSSSS photos. <– many s’s for emphasis on the PRETTY. You understand.
HIGHHIGHHIGHLYYYY recommend you click that link above to go view her site. You’ll be drooling all over your screen and wishing you could buy some land in her kitchen. You know, so you can just squat there and eat her food FOREVER.
I do it regularly. Is that weird? I expect you not to answer that question. You know the drill.
BUT Maple. You probably guessed Katie’s cookbook is, well, about all things maple. Considering I hail from the land of maple syrup, it only makes sense that I would fall taste buds over heels in L-O-L-O-L-O-L-O-V-E with this book. Did I just show my age with the Ashley Simpson reference though? Whatevs. You know it was SUCH a catchy song.
And, now it’s in your head for the WHOLE DAY. #NotSorry.
Think about the HARDEST thing you’ve ever done in yer WHOLE LIFE, and then times it by eleventy billion and 2. THAT is how hard it was to pick a recipe to share with you out of this beautiful book.
But, I saw chili. My calendar told me it was October. My recipe archive CRIED OUT for a pot full of thick and bean-filled chili with swirls of sweet maple that balance out the notes of super-spicy chipotle in the most PERFECT way EVER.
When the chili stars just ALIGN like that, you don’t even question these things. You just get out the pot, and stir-stir-stir in all the fall-food-cold-winter-night YUM and then spoon-spoon-spoon it into your easy-weeknight-dinner-munching mouth ALL DAY long.
Chili autopilot peeps. Learn it. Live it. Love it.
- 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
- 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 table- spoon 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, 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.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Points+: 13. Old Points: 11. SmartPoints: 14
(not including pepitas)
If you want to buy Katie’s book (you do!) click HERE to get it on Amazon!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more healthy comfort food?
Other delicious maple recipes from Katie:
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