Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 2 cans (15 oz / 425g each) kidney beans, drained and rinsed
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (14.5 oz / 411g) diced tomatoes (with juices)
  • 1 cup (240ml) gluten-free beef or vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) cayenne pepper
  • 1 tbsp (15ml) maple syrup
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add the ground turkey, breaking it apart with a spatula. Cook without stirring too frequently until the meat is browned and mahogany-colored.
  3. Stir in the diced onion and sauté for 3-5 minutes until translucent.
  4. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Lower the heat to medium. Stir in the chili powder, cumin, smoked paprika, and cayenne. Toast the spices for 2 minutes.
  6. Pour in the crushed tomatoes, diced tomatoes, and gluten-free broth.
  7. Fold in the drained kidney beans and stir in the maple syrup.
  8. Bring the mixture to a gentle boil, then reduce heat to low.
  9. Simmer uncovered for 20 minutes, stirring occasionally, until the liquid has reduced and the chili has a thick, cohesive consistency.
  10. Taste and adjust salt and pepper before removing from heat.