I like beets. Shocking right?
Roasted is one of my favorite ways to have them as it brings out their sweet flavor, but it has been so hot I refuse to turn on my oven! Shredded raw beets are the next best thing.
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
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.