Print Options:

Turkey Chili with Butternut Squash & Apples

Yields1 Serving

 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
 1/4-1/2 cup chopped cilantro
 2-4 garlic cloves, crushed
 2 Tbsp chili powder
 1 Tbsp cumin
 salt and freshly ground pepper
 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 large 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 starting to soften. 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. Serves 6.