Bacon & Maple Turkey Chili

For Chili

• 1 lb smoked bacon, diced and divided
• 1 1/2 lbs ground turkey
• salt and pepper, for seasoning
• 2 tbsp butter
• 1 large sweet onion, diced
• 1 1/2 cups fresh corn, about 2 corn cobs
• 6 garlic cloves, finely minced
• 2 large canned, fire-roasted bell peppers, diced
• 2 tsp sea salt
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp chipotle chili
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried basil
• 28 oz canned, whole tomatoes, crushed
• 28 oz canned beans, drained (cannellini, black or kidney)
• 3 cups chicken broth
• 1/2 cup pure maple syrup from Canada

For Toppings

• 3 tbsp pure maple syrup from Canada
• 1/4 cup fresh chopped cilantro
• 2 green onions, chopped
• 1-2 lemons, adjust to taste

Preparing the Bacon & Turkey

1. Start by preheating a large soup pot over medium heat. Add in ½ of the diced bacon (1/2 pound) and fry it until it’s golden and crispy. Remove the bacon bits from the pot, leaving behind the bacon fat.
2. Next, fry the ground turkey in batches to avoid overcrowding the pot. Add in half of the turkey, season it lightly with salt and pepper, then fry it until it’s well browned. Use a spatula to break the meat down into small bits as it’s frying.
3. Remove the browned turkey and set it aside for later.

Making the Chili

1. Into the same pot over medium heat, add in a few tablespoons of butter, the diced onion and the corn. Sauté the onion and corn for about 7 to 9 minutes, until the onion is translucent.
2. Next, add in the minced garlic, diced peppers and all the seasonings: salt, pepper, coriander, cumin, chili, paprika, oregano, and basil. Toss everything together and cook for 1 minute.
3. Add the tomato sauce, drained beans, and chicken broth next. Return the browned turkey and bacon bits to the pot. Measure out ½ cup of pure maple syrup from Canada and add it to the pot, then give everything a good mix.

Cooking Instructions

1. Cover the pot and bring the chili to a simmer over medium-high heat. Once simmering, reduce the heat and let the chili cook over low heat for 1 to 1 ½ hours. Stir every 20 minutes.
2. You can also place all the ingredients into a slow-cooker and cook on the ‘high’ setting for 6 hours.

Maple Bacon Bits

1. Meanwhile, prepare the topping. Preheat a medium-sized frying pan over medium heat. Add in the remaining ½ pound of diced bacon. Fry the bacon until it’s golden and almost crispy.
2. Next, pour in a few tablespoons of pure maple syrup from Canada. Continue to cook the bacon bits for 1 to 2 minutes, allowing the maple syrup to stick to the bacon.
3. Remove the pan from heat and tilt it to one side, allowing the bacon grease to flow to one side. Use a spoon to scoop out the maple bacon bits into a separate bowl.

Serving Suggestions

1. Once the maple turkey is cooked, add in a few tablespoons of freshly chopped cilantro and green onions. If you need to adjust the sweetness of the chili, squeeze in the juice of 1 to 2 lemons, or 4 limes.
2. For serving, top each bowl of chili with the maple bacon bits and a dollop of sour cream, grated cheese, sliced peppers ,tortilla chips, or any of your favorite chili toppings!