Slow Cooker Butternut Squash Chili

By jiafei

8 Person

505 Minutes

423 Calories

Just 20 min prep! Then you can come home to a cozy, hearty, comforting butternut squash turkey chili in the crockpot! I need chili. 3 bowls of chili to be precise. With chunks of tender butternut squash, crumbled ground turkey, and two types of beans and peppers. It’s just absolute coziness in a bowl. Also, Side note: I love to use pre-cut butternut squash. It’ll save you time, and maybe a finger.

Ingredients

1/4 cup Finely chopped fresh cilantro leaves
4 cups Diced butternut squash
Kosher salt and freshly ground black pepper
2 tsp. Dried oregano
2 tsp. Ground cumin
2 tsp. Smoked paprika
1 tbsp. Chili powder
3 cloves Garlic, minced
2 Chipotle peppers in adobo sauce, finely chopped
1 Poblano pepper, seeded and chopped
1 Red bell pepper, chopped
15 oz. Black beans, drained and rinsed
15 oz. Red kidney beans, drained and rinsed
14.5 oz. Diced fire-roasted diced tomatoes
1 Onion, diced
1 pound Ground turkey
1 tbsp. Olive oil

Method

01

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and onion. Cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
02

Place ground turkey mixture into a 6-qt slow cooker. Stir in tomatoes, beans, peppers, garlic, chili powder, paprika, cumin, and oregano; season with salt and pepper, to taste. Without stirring, top with butternut squash in an even layer.
03

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Gently fold in squash; stir in cilantro.
04

Serve immediately.

Related Tags

Turkey Recipes

Slow Cooker Recipes

Dinner Recipes

Ground Turkey Recipes

Easy Dinner Recipes

Chili Recipes

Slow Cooker Butternut Squash Chili

4.1

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 423 Kcal
Prep Time 20 Mins
Cook Time 485 Mins
Total Time 505 Mins

02 Ingredients

1/4 cup Finely chopped fresh cilantro leaves

4 cups Diced butternut squash

Kosher salt and freshly ground black pepper

2 tsp. Dried oregano

2 tsp. Ground cumin

2 tsp. Smoked paprika

1 tbsp. Chili powder

3 cloves Garlic, minced

2 Chipotle peppers in adobo sauce, finely chopped

1 Poblano pepper, seeded and chopped

1 Red bell pepper, chopped

15 oz. Black beans, drained and rinsed

15 oz. Red kidney beans, drained and rinsed

14.5 oz. Diced fire-roasted diced tomatoes

1 Onion, diced

1 pound Ground turkey

1 tbsp. Olive oil

03 Method

Step 1

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and onion. Cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.

Step 2

Place ground turkey mixture into a 6-qt slow cooker. Stir in tomatoes, beans, peppers, garlic, chili powder, paprika, cumin, and oregano; season with salt and pepper, to taste. Without stirring, top with butternut squash in an even layer.

Step 3

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Gently fold in squash; stir in cilantro.

Step 4

Serve immediately.

04 Author