Dinner
Slow-Cooker Turkey Chili with Butternut Squash
Lean ground turkey simmers with crushed tomatoes, kidney beans, diced onion, and cubes of butternut squash until the chili turns thick and fragrant. The squash melts into the sauce, bringing gentle sweetness that softens the spices and leaves each spoonful rich and comforting.
- Total
- 4 hr 31 min
- Prep
- 25 min
- Cook
- 4 hr 6 min
- Serves
- 8
Nutrition per Serving
- Calories
- 276
- Protein
- 22g
- Carbs
- 35g
- Fat
- 6g
- Fiber
- 13g
- Sugar
- 8g
- Sodium
- 736mg
Ingredients
- 1 lb lean ground turkey
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 1 (14 ounce) can kidney beans, rinsed
- 1 large onion, diced
- 4 cup cubed butternut squash
- 1 cup water
- 1/4 cup tomato paste
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp finely chopped fresh garlic
- 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 1/4 tsp cayenne
- 1 cup shredded sharp Cheddar cheese, for serving
- 1/2 cup sliced scallions, for serving
- Hot sauce, for serving
Instructions
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey and cook, breaking it up into chunks, until no longer pink, 5 to 6 minutes. Transfer to a 5- to 6-quart slow cooker.
- Add tomatoes, kidney beans, onion, squash, water, tomato paste, chili powder, cumin, garlic, cinnamon, salt and cayenne to the slow cooker; stir to combine. Cover and cook on High for 4 hours or Low for 8 hours.
- Remove lid and stir to combine. Serve hot, topped with Cheddar, scallions and hot sauce, if desired.