Autumn Turkey Chili
Serve with rice or mashed potatoes.
1 onion, carrot and celery stalk, chopped
500 ml (2 cups) each of chopped cored apples and diced butternut squash
4 cloves garlic, finely chopped
500 g (1 lb) ground turkey, cooked
30 ml (2 tbsp) chili powder
15 ml (1 tbsp) ground cumin
5 ml (1 tsp) dried oregano
1 ml (1/4 tsp) each salt and freshly ground pepper
1 can (284 ml/10 oz) undiluted chicken broth
1 can (400 ml) light coconut milk
30 ml (2 tbsp) tomato paste
250 ml (1 cup) canned black beans, drained and rinsed
Coconut flakes and cilantro, for garnish
In slow cooker stoneware, combine all ingredients except garnishes. Cook on high for 4 to 6 hours or on low for 8 to 10 hours.
Open lid for last 45 minutes of cooking to thicken, if desired. Mash squash with the back of a wooden spoon for additional thickening.
Makes 3 l (12 cups), 8 to 10 servings.
Note: Use 1 l (4 cups) diced cooked turkey or chicken instead of ground turkey.