11/21/2012 10:59 EST | Updated 01/21/2013 05:12 EST

Feed famished football fans slow-cooked chili full of turkey and veggies

With U.S. football season heating up and the weather cooling down, it's the ideal time for a slow-cooked meal. You can feed a living room of famished Grey Cup football fans this Sunday by doing some prep work and putting the ingredients for Autumn Turkey Chili in a slow cooker — then forget about it until game time.

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.

Source: Crock-Pot.