The Grey Cup is too much fun to be spent putting together a complicated meal for guests.
Put this Grey Cup dinner alternative into the slow cooker, and then go enjoy the game.
And while you’re at it, try substituting lean turkey meat for ground beef in this Crock-Pot recipe.
The squash, beans and vegetables in this mixture might even be considered a healthy antidote to some of the high-fat, high-salt fare served at football parties.
Cooked on low for eight to 10 hours in the slow cooker, this hearty turkey chili is ready for ravenous appetites when suppertime (or half time) rolls around.
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.