While I emceed an event, M and W had leftover turkey chili (I think – they might have eaten Ichiban and Cheezies in my absence) – a recipe I had to make as soon as I saw it. It’s not your traditional chili – although it does have beans (black) it’s more loaded with chunks of butternut squash and apples, with a curry quality brought on by a can of coconut milk. Très fall. Apparently it’s pretty fab made with leftover roast turkey – I had some ground in my freezer, but I’ll be sure to make use of turkey leftovers in a couple weeks (HOW DID OCTOBER SNEAK UP ON ME LIKE THIS?).
Or sooner, because I just discovered you can cook a whole entire turkey in your CrockPot. Oh yes, and you don’t have to debone it in order to cram it in! I’ll fill you in on the details soon – experiment #1 is chilling right now in its pot in my barbecue.
I love when the temperature dips to near freezing overnight and I can use my backyard as a second fridge.
CrockPot Turkey Chili with Apples
from my friend Korey Kealey of FoodThought
1 each: onion, carrot and celery stalk, chopped
2 cups each: apples, cored and chopped and butternut squash, diced
4 cloves garlic, finely chopped
1 lb (454 g) ground turkey, cooked
2 tbsp chili powder
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) dried oregano
¼ tsp (1 mL) each: salt and freshly ground pepper
1 can (10 fl oz/284 mL) undiluted chicken broth
1 can (400 mL) light coconut milk
2 tbsp (25 mL) tomato paste
1 cup (250 mL) canned black beans, drained and rinsed
cilantro, for garnish (optional)
Combine everything in your CrockPot and cook on low for 6-8 hours. Garnish with fresh cilantro, if you like.
One Year Ago: Ribs, Roasted Sweet Potatoes and Green Beans