Excerpted from our Maple cookbook by Katie Price Webster.
Makes 4 2-cup servings | Active time: 30 minutes | Total time: 40 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
1⁄2 teaspoon salt
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 teaspoon ground dried chipotle, or to taste
41⁄2 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
1⁄4 cup chopped cilantro 1⁄4 cup toasted pepitas
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 table- spoon 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.