I’m in love…..with my newest cookbook! It’s called “Spilling the Beans” and every recipe involves either cooking or baking with beans and other grains. Yes folks, even breakfast and dessert can have beans and lentils!! My love affair with this book, in particular beans and lentils, is part of my 5 healthy eating goals for the New Year.
As you can see, this hearty chili/stew is loaded with chunks of apples, carrots, and butternut squash, and the coconut milk adds a lovely curry flavour. If you want more of a curry taste, the book suggests adding more stock, or a can of diced tomatoes with their juices, and a spoonful of curry paste along with the spices. To make this dish vegetarian/vegan, just omit the turkey and add more vegetables such as yams, potatoes, beans (kidney, white), bell peppers, tomatoes (fresh or stewed) or whatever you desire!
Turkey and Black Bean Chili
Source: Spilling the Beans By: Julie Van Rosendaal & Sue Duncan
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stock, chopped
- 3-4 garlic cloves, crushed
- 1 lb (2 cups) shredded roast turkey or chicken (or raw ground chicken or turkey)
- 1 small butternut squash, peeled, seeded and diced
- 1 large tart apple, cored and chopped (not peeled)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 cup chicken, beef or vegetable broth (homemade or low sodium)
- 14 oz can light coconut milk
- 14 oz can black beans, rinsed and drained
- 1/2 cup salsa or 2 tbsp tomato paste
- salt and pepper to taste
- 2-4 tbsp fresh cilantro, chopped (optional)
- In a large pot, heat olive oil over medium-high heat and saute the onion, carrot and celery for about 5 minutes, until soft. Add the turkey (ground or roasted) and garlic and cook, breaking up the turkey with a spoon, until it’s no longer pink (if using raw).
- Add the squash, apple, chili powder, and cumin and cook for a few more minutes. Add the broth, coconut milk, beans, salsa, and salt and pepper. Bring to a simmer and cook for 30 minutes, until the squash is tender and the mixture is thick. Stir in the cilantro or scatter it on top.
*You can also make this in a slow cooker. Just toss everything in (cook the turkey/chicken first) and turn it on low for 6 hours)
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