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!
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Turkey and Black Bean Chili
Source: Spilling the Beans By: Julie Van Rosendaal & Sue Duncan
Ingredients
- 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)
Directions
- 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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Carolyn Berry
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I have this recipe on my blog too! …. Spilling the Beans has NEVER disappointed me. Best cook book ever! With great pics…makes ALL the difference 🙂 I added quinoa and a few other things to it to! http://apronstringsandhealthythings.wordpress.com/2012/11/09/turkey-and-black-bean-chili-with-butternut-squash-and-apples/
Great minds think alike! Adding quinoa is a great idea! I’ve already made about 5 things from the book and they have all been AMAZING!
Julie is wonderful, and Canadian! I follow her on FB and love her blog Dinner with Julie.
I didn’t realize that she had a blog. I just checked it out and it looks fantastic! Thanks!
I love this cookbook. I remember Marianne brought the white bean, swiss chard, yam gratin to the May potluck last year. And, I was like I need to have that recipe! The next day, I headed to chapters and picked it up. Awesome recipes.
This cookbook is a personal favourite of mine. I remember last year when Marianne brought the yam, swiss chard, white bean gratin to the May potluck. I was like I need to have this recipe! The next day I headed out to chapters and picked it up. Awesome recipes.
Hahah I can relate! That’s also why I bought it. Thanks Marianne!
I really need to cook more from that cookbook – I see all you guys posting about the recipes in it, and I always forget about it when I’m trying to come up with something new for dinner. This is a chili I could even enjoy, because it’s not so classic chili flavoured.
The only reason I knew about the book was from when you made that amazing casserole for the dietetics potluck! So thanks Marianne =)
DIY + baking + dinner + blogging date?!
PS. That looks delish!
Great use of my frozen leftover Christmas turkey, thanks!
Thanks for the message, and I’d say a perfect use of leftover turkey! =)