Smoky Maple Turkey Chili

Name: Smoky Maple Turkey Chili
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 8 (6-inch) corn tortillas; Cooking spray; 1 1/2 lb. ground turkey (mix of white and dark meat); 1 1/2 c. light Mexican beer; 2 tbsp. olive oil; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 1 1/2 tbsp. ground cumin; 1 tbsp. Unsweetened cocoa powder; 2 tsp. ground chipotle chile; 1 tsp. ground coriander; Kosher salt; 1 tbsp. tomato paste; 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can red kidney beans, rinsed; 1 (15-ounce) can small white beans, rinsed; 1/4 c. pure maple syrup; Shredded Cheddar, sour cream, and sliced jalapeños, for topping

By The Good Housekeeping Test KitchenPublished: Jan 22, 2018

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smoky maple turkey chili in tortilla cups

Mike Garten

Yields:

6 serving(s)

Total Time:

50 mins

Everything, especially this sweet and smoky chili, is more delicious when you can eat the bowl.

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Ingredients

8 (6-inch) corn tortillas
Cooking spray
1 1/2 lb. ground turkey (mix of white and dark meat)
1 1/2 cups light Mexican beer
2 Tbsp. olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 Tbsp. ground cumin
1 Tbsp. Unsweetened cocoa powder
2 tsp. ground chipotle chile
1 tsp. ground coriander
Kosher salt
1 Tbsp. tomato paste
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can red kidney beans, rinsed
1 (15-ounce) can small white beans, rinsed
1/4 cup pure maple syrup
Shredded Cheddar, sour cream, and sliced jalapeños, for topping

Directions

1. Step 1Heat oven to 375°F. Working with 4 tortillas at a time, wrap tortillas in damp paper towels and microwave until pliable, 45 to 60 seconds. Coat each side with cooking spray. Turn 12-cup muffin tin upside down. Nestle 1 tortilla in space between 4 cups to form a “bowl.” Repeat with 3 more tortillas to make 4 bowls. Bake until crisp, 10 to 15 minutes. Transfer to wire rack to cool. Repeat with remaining 4 tortillas.
2. Step 2Meanwhile, in large bowl, mix turkey with 1/2 cup beer until absorbed. Heat 1 tablespoon oil in large pot or Dutch oven on medium. Add turkey and cook, breaking up, until cooked through, 5 to 6 minutes. Transfer turkey and liquid to bowl.
3. Step 3Return pot to medium and add remaining tablespoon oil, then onion and garlic, and cook, stirring occasionally, until onion is tender, 4 minutes. Add cumin, cocoa powder, chipotle chile, coriander, and 1 teaspoon salt and cook, stirring, 30 seconds. Stir in tomato paste and cook 1 minute.
4. Step 4Add remaining cup beer and bring to a simmer, scraping up any browned bits from bottom of pot. Add tomatoes, beans, maple syrup and turkey and gently simmer 15 minutes. Serve chili in tortilla bowls and top with Cheddar, sour cream and jalapeños, if desired.