MAPLE TURKEY CHILI

Who doesn’t need one more chili recipe?  This one comes from a Canadian church cookbook—hearty, filling and great for a cold weather dinner.  Cut back a little on the meat, ramp up the flavor with great combinations.  Chili contains all the usual ingredients and then some, a little spicier than some—but add to suit personal taste.  Recipe is easily doubled for a crowd.  Dinner in about 30 minutes, but chili can also be made in a heavy pot and simmered very slowly, covered, for  a longer time.

• 2 tablespoonsolive oil
• 1 onion,diced
• 1 red bell pepper,diced
• garlic to taste,minced
• 1/2 pound ground turkey
• 1 strip thick cut bacon, chopped
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 teaspoon cumin
• Salt and pepper, to taste
• ¼ teaspoon crushed red pepper flakes
• 1 (14 ounce) can fire roasted tomatoes
• 1(15-ounce) can red beans, drained
• 1/2 to 3/4 cupschicken stock
• 1 tsp apple cider vinegar
• 1/4 cup Canadian maple syrup

Sauté onion, garlic, bacon and pepper in olive oil until starting to soften.  Add ground turkey—break up and cook until browned.  Add spices and stir well.  Add canned tomatoes and beans, vinegar, stock and maple syrup and combine all.  Cover and simmer for 30 minutes, stirring occasionally, tasting for seasoning, and checking to see if a little more broth is needed. 

Serve as is in a bowl, or over rice.  Top with chopped green onion, sour cream and extra-sharp Canadian cheddar for an authentic taste.

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