Smoky And Sweet Turkey Chili

• 2 Tablespoons Olive Oil, Divided
• 1 pound Lean Ground Turkey
• 1 Large Spanish Onion, Diced
• 1 Tablespoon Finely Chopped Garlic
• 1/2 teaspoons Salt
• 3 Tablespoons Chili Powder
• 2 Tablespoons Ground Cumin
• 1 Tablespoon Smoked Paprika
• 1 teaspoon Ground Dried Chipotle
• 4-1/2 teaspoons Red Wine Vinegar
• 1 cup Water
• 28 ounces, weight Crushed Tomatoes
• 15 ounces, weight Dark Red Kidney Beans, Drained And Rinsed
• 1/3 cups Pure Maple Syrup
• 1 Avocado, diced
• 1/4 cups Cilanto
• 1/4 cups 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 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6-10 minutes, until onion is soft and browned.
3. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30-90 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.
4. 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 10-14 minutes, until turkey and onions are tender.
5. Serve topped with avocado, cilantro, and pipits.
6. Recipe from "Maple" cookbook by Katie Webster of Healthy Seasonal Recipes.

olive oil, ground turkey, spanish onion, garlic, salt, chili powder, ground cumin, paprika, red wine vinegar, water, tomatoes, red, maple syrup, avocado, ubc, ubc

Taken from tastykitchen.com/recipes/soups/smoky-and-sweet-turkey-chili/ (may not work)