Chili or stew? What’s the difference? … Chili is a type of stew made with beans!
When I made this recipe I thought it should be called a stew not a chili but I guess, technically, it is a chili! Anyways, call it whatever you want, either way it is absolutely delicious!
At first I thought this recipe sounded a bit odd, but I have a bit of an addiction to butternut squash (it is the BEST pureed into the sauce for Mac & Cheese) so I had to try it. I also happen to love coconut milk, but I never thought of putting them together! What an epiphany (definitely had to look up how to spell that).
Turkey and Black Bean Chili with Butternut Squash and Apples – Serves 6-7
Adapted from : Spilling the Beans
1 onion, chopped
2 carrot, peeled and chopped
2 celery stalk, chopped
4-5 garlic cloves, crushed
1 lb ground turkey, or 2 cups leftover shredded roast turkey or chicken
1 small butternut squash, peeled, seeded, and diced
1 large apple (cored & chopped-leave the peel on)
2 Tbsp chili powder
1 Tbsp ground cumin
300-325 ml low sodium chicken, beef, or vegetable broth
14 oz can coconut milk, regular (or light… but regular is better)
1 cup cooked black beans (about 1/2 a 19 oz can…although I’d just add the whole thing!), drained and rinsed
1/2 cup quinoa
1/2 cup salsa
3 tbsp tomato paste
1 tbsp red curry paste (or a little more if you really like it!)
salt and pepper to taste
- fresh cilantro
- Greek yogurt/sour cream
- green onions
- feta cheese
- In a large soup pot over medium-high heat, saute the onion, carrot, and celery in olive oil until softened, and a little browned.
- Add the ground turkey (if using) and garlic, breaking it up with a spoon until it’s cooked through and slightly browned.
- Add the squash, apple, chili powder and cumin, continuing to stir and cook for a few minutes until fragrant, then stir in the broth, coconut milk, beans, quinoa, salsa, tomato paste, curry paste, salt and pepper. Mix well. Bring to a simmer, and cook for about 30 minutes, stirring occasionally, until the squash is tender and the mixture is thick (if you want it thicker cook it longer – but keep in mind you will be reheating leftovers and don’t want it to turn to mush!)
- Top with toppings and serve with a side salad …or even better, fresh made bread for scooping.
Slow-cooker directions: Cook the turkey, then toss all the ingredients except the toppings into the slow cooker and simmer on low for 6 hours.