Smoky and Sweet Turkey Chili  {+ a Cookbook Giveaway}

Smoky and Sweet Turkey Chili {+ a Cookbook Giveaway}

It was a special weekend morning when my mother would wake us up to a breakfast of pancakes. Knowing that she had a voracious eater on her hands, she’d take out her griddle and whip up a double batch of batter, knowing that it would take at least a couple of stacks to satisfy my appetite. I’d slather my pancakes with melted butter and syrup from a brown bottle in the shape of a woman.

Mrs. Butterworth’s was my favorite syrup, but at the time, I had no idea that it was corn syrup with any number of artificial preservatives and flavors. All my 10-year-old self knew was that it tasted good. It wasn’t until years later that I discovered the joys of real maple syrup. It’s now my choice for either sweet or savory recipes that require a sweetener.


  • 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
  • 4 1/2 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
Read the whole recipe on Southern Boy Dishes