A note from Katie Webster: "The famed New York Times food writer Craig Claiborne once said that chili con carne, not apple pie, might be America’s favorite dish. It certainly seems like it to me. My friends ask for chili recommendations more than any other recipe. So I knew this cookbook wouldn’t be complete without a maple-spiked chili!"
Makes 4 2-cup servings | Active time: 30 minutes | Total time: 40 minutes
Gluten-free
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
Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
Available at: http://www.tonewoodmaple.com/collections/gift-sets-and-accessories/products/other-cookbook
Dori Ross
Author