This turkey recipe has a little twist on it with the can of coconut milk in it, along with butternut squash and apples, but it had even the most reluctant eater in my house practically licking the bowl. You can simmer it on your stove or pile everything in your slowcooker and let it simmer on your counter top while you are out and about. The leftovers are even better the next day, or you could freeze it and pull some out when you are short on time!
1 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
3-4 garlic cloves, crushed
1 lb ground turkey, or 2 cups leftover shredded roast turkey or chicken
1 small butternut squash, peeled, seeded, and diced
1 large apple (cored & chopped-leave the peel on!)
2 Tbsp chili powder
1 Tbsp ground cumin
10 oz can chicken, beef, or vegetable broth, undiluted
14 oz can coconut milk, regular or light
1 cup cooked black beans (or 19 oz can), drained and rinsed
1/2 cup salsa
14 oz can tomatoes
3 tbsp tomato paste
salt and pepper to taste
In a large soup pot over medium heat, saute the onion, carrot, and celery in a little olive oil until softened.
Add the ground turkey and garlic, breaking it up with a spoon and stirring around until it's cooked through and no longer pink.
Stir in squash, apple, chili powder and cumin, continuing to stir and cook for a bit until fragrant, then stir in the broth, coconut milk, beans, salsa, and tomato paste. Stir it all together, bring to a boil, then turn the heat down and simmer for about 30-40 minutes.
Serve with warm naan bread and fresh coriander sprinkled on top.
Slowcooker directions: Cook the turkey first, then throw all the ingredients except the fresh coriander into the slow cooker and simmer on low for 6 hours.
Adapted From Spilling The Beans