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Autumn Turkey Chili

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom.   Go check out the wonderful recipes shared there. Join me tomorrow for Freezer Food Friday.

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Autumn Turkey Chili

1 each onion, carrot and celery stalk, chopped
500 ml (2 cups) each cored, chopped 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/15 oz) 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

Combine all ingredients (except garnishes) in slow cooker. Cook on high for 4 to 6 hours or on low for 8 to 10 hours.

Serve with rice or mashed potatoes.

Makes 8 to 10 servings.

Tips: Use 1 l (4 cups) diced cooked turkey or chicken in place of ground turkey. Open lid for last 45 minutes of cooking to thicken, if desired. Mash the squash with the back of a wooden spoon to thicken further.

Source: Crock-Pot.


Comments on: "Autumn Turkey Chili" (4)

  1. This sounds really good! Thank you for sharing. Have a great week.

  2. This sounds like a good one!

  3. Thanks for sharing this. I like to use turkey to replace all or some of the beef I use for soups, etc. As often as I can, I try to grind my own because I like to know exactly what is going in it:) Sometimes, however, I just have to trust that butcher! I host a weekly blog event called Crock Pot Wednesday and would love for you to join me there as well. Have a great weekend.

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