It was a special weekend morning when my mother would wake us up to a breakfast of pancakes. Knowing that she had a voracious eater on her hands, she’d take out her griddle and whip up a double batch of batter, knowing that it would take at least a couple of stacks to satisfy my appetite. I’d slather my pancakes with melted butter and syrup from a brown bottle in the shape of a woman.
Mrs. Butterworth’s was my favorite syrup, but at the time, I had no idea that it was corn syrup with any number of artificial preservatives and flavors. All my 10-year-old self knew was that it tasted good. It wasn’t until years later that I discovered the joys of real maple syrup. It’s now my choice for either sweet or savory recipes that require a sweetener.
Katie Webster, the ultra-talented food blogger at www.healthyseasonalrecipes.com, has just released a cookbook totally dedicated to this delicious syrup. Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup comprises five sections: breakfasts; drinks and appetizers; soups, side dishes, and salads; main courses; and desserts.
Some of the highlights of the book include Snickerdoodle French Toast; Brie with Maple, Walnuts, and Figs; Sweet Potato Casserole with Maple Pecans and Italian Meringue; Sap Braised Pulled Pork with Maple Chipotle Barbecue Sauce; and Maple Bourbon Pumpkin Pie. This book is chock-full of mouthwatering recipes, all including maple syrup. You can pick up a copy at https://amzn.to/1icAzIe.
For today’s post, I made Katie’s Smoky and Sweet Turkey Chili. As we get into cooler fall weather, this sweet and savory chili with a hint of smoke flavor is a great one pot meal for a weeknight supper. I’m definitely adding this recipe to my “make again” list.
Katie has offered to send a copy of this cookbook to one lucky reader. Leave a comment by Monday, November 2, at 11:59 p.m. for a chance to win a copy of the book. The winner will be randomly selected from the comments.
Ingredients
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
4 1/2 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
Instructions
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 to 10 minutes, until onion is soft and browned.
3. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
4. Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
5. Add water and bring to simmer, scraping up any browned bits and spices from the bottom of the pot.
6. 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 to 14 minutes, until turkey and onions are tender.
7. Serve topped with avocado, cilantro, and pepitas.
https://southernboydishes.com/2015/10/27/smoky-and-sweet-turkey-chili-a-cookbook-giveaway/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
I absolutely love maple syrup! It wasn’t until I moved to Vermont that I developed a love for it but I’m glad I did. I would have never thought to put it in chili, but I’m definitely going to be trying this recipe. Thanks for sharing! 🙂
LOVE maple syrup!! it is my sweetener of choice for everything!
I love maple syrup and the memories it tickles from being a child!
I agree, Leslie! I appreciate your visiting SBD!
I love maple syrup. I just made a wild rice soup with a touch of maple syrup in it. It was the hit of our Halloween party. I’m always looking for ways to add it to whatever I’m cooking.
I’m with you on maple syrup, Mary Kay. Thanks for stopping by!
My wife is the “Queen” of all things maple syrup. She has even discovered a single source provider in Rupert, VT. The Blumbergs, Axel and Donna are from hardy Scandanavin stock, and in their mid-70s. They still produce their own syrup, from their own trees, cooked in their own sugar house, bottled it in their own garage and sell it out of their living room.
The Blumbergs are a treat in themselves. If you’re ever in Rupert, VT stop in and see them. And their is another national nearby, the Merck Forest which is not to be missed. Walking trails, camping, cabins and most of it free. Also there is a working natural farm. Products from the farm are available at the small store. Their naturally produced lamb is to die for.
Anyway, the “Queen” of all things maple syrup would sure enjoy the new cookbook.
Keep up the good work on Southern Boy.That vegetable soup with garbanzos recently was a grand slam!
I’ll definitely check out the Blumbergs for some maple syrup. Thanks for dropping by, John. I appreciate your comment!
The avocados in the picture caught my eye ( I had my first avocado a few years ago and love them). I am going to give this recipe a try this weekend. It is getting cold outside and am looking forward to this chili. Thanks for sharing!
I hope you enjoy the recipe, Bill! Thanks so much for stopping by Southern Boy Dishes.
This book looks so unique
Thank you so much for sharing this recipe and the book with your readers Bill. I love that you made this chili. I made it today to share for a radio interview I had. I have to say I has been on my make again list since its inception, and I still love it every time I make it.
You’re welcome, Katie. This recipe will stay on my regular rotation!
this is definitely going on my “make this fall” list… now if Texas weather would just cool off!! 🙂
I think you’ll really like this recipe, Virginia! Thanks so much for dropping by and leaving a comment!
Although we live in GA and my husband is from VT we always have a jug of Maple Syrup in the frig!
We’re the same way. Never without it! Thanks for dropping by!