November 21, 2018
While most people reach for a pound of ground beef to get dinner going, ground turkey or chicken is a lighter, leaner alternative, and it makes a unique and flavourful pot of chili. This version is perfect for fall, loaded with cubes of winter squash and sweet-tart apples. While you could use any variety of squash, butternut are easiest to handle—and sweet potatoes are equally delicious in its place.
As with most chili recipes, it tastes even better after some time in the fridge, so this is the sort of thing to pick when you want to make something ahead of time to have ready for busy days, freeze or bring someone who could use a good meal. If you like to plan ahead—or cook once, eat twice—it’s also ideal for doubling. The coconut milk is deliciously different, but feel free to skip it if you like—just add an extra can of tomatoes in its place.
Turkey Chili with Butternut Squash & Apples
Co-op Gold canola or olive oil, for cooking
1 onion, peeled and chopped
1 carrot, peeled and chopped
1-2 celery stalks, chopped
1 lb (454 g) ground turkey or chicken
1/4-1/2 cup chopped cilantro
2-4 garlic cloves, crushed
2 Tbsp chili powder
1 Tbsp cumin
salt and pepper, to taste
2-3 cups chicken stock
1 small butternut squash, peeled and diced
1 large tart apple, diced
1 14 oz (398 mL) can diced or crushed tomatoes
1 14 oz (398 mL) can coconut milk
1 19 oz (540 mL) can black beans, drained
Set a medium pot or Dutch oven over medium-high heat and add a generous drizzle of oil. Add the onion, carrot and celery and cook for 4-5 minutes, until soft. Add the turkey and cook, breaking up with a spoon, until the meat is no longer pink. Add the cilantro (if you like, save some of the leaves for garnish), garlic, chili powder, cumin, and some salt and pepper and cook for another minute.
Add the stock, squash, apple, tomatoes, coconut milk and black beans. Bring to a simmer and cook for 30-45 minutes, until the squash is tender and the chili has thickened. Season with more salt, if it needs it. Serve right away or cool and refrigerate overnight, then reheat the next day.
- Julie Van Rosendaal
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