New England Maple Turkey Chili

New England Maple Turkey Chili



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  • 1   tsp   vegetable oil
  • 1      onion   (finely chopped)
  • 1   lb   lean ground turkey
  • 2   stalks   celery   (finely chopped)
  • 1/2      green bell pepper   (finely chopped)
  • 1/2      red bell pepper   (finely chopped)
  • 1   can (14 oz)   sodium-reduced diced tomatoes
  • 1   can (14 oz)   black beans   (drained and rinsed)
  • 1   can (14 oz)   kidney beans   (drained and rinsed)
  • 1   cup   Chopped carrots
  • 2   tbsp   pure maple syrup
  • 1   tbsp   chili powder
  • 1   tbsp   ground cumin
  • 1/2   tsp   salt
  • 1/2   tsp   freshly ground black pepper
  • 1/8   tsp   cayenne pepper
  • 1   cup   frozen corn kernels




In a large Dutch oven, heat oil over medium-high heat

Add onion and sauté for 3 to 5 minutes or until tender and translucent. Add turkey and cook, breaking up with the back of a wooden spoon, for 5 to 7 minutes or until no longer pink inside.

Stir in celery, green pepper, red pepper, tomatoes, black beans, kidney beans, carrots, maple syrup, chili powder, cumin, salt, pepper and cayenne and bring to a boil.

Cover and simmer for 20 minutes.

Garnish with shredded cheddar cheese and sour cream, if desired.

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