Name: Slow Cooker Turkey Chili with Butternut Squash
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 1 pound ground turkey; 1 jalapeno pepper (seeded and diced); 1/2 cup diced red onion (diced); 2 teaspoons jarred minced garlic; 1 tablespoon ancho chili powder; 1/2 teaspoon chipotle chili powder (optional); 1 teaspoon cumin; 1 teaspoon salt; 28 oz canned fire-roasted crushed tomatoes; 1 cup chicken bone broth; 12 oz frozen cubed butternut squash

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Perfect for fall or winter, this cozy Slow Cooker Turkey Chili has just a hit of spice along with plenty of sweet butternut squash for a healthy chili you will want to make every week! Prep time of less than 15 minutes and let the slow cooker do the rest of the work.

What make this turkey chili special?

I love to add extra veggies into meals whenever possible, and this Slow Cooker Turkey Chili with Butternut Squash is no exception. Instead of beans, I’ve swapped them out for some simple frozen cubed butternut squash, making it the perfect chili to eat for lunch or serve to guests!

It also includes ancho chili powder for a smoky and rich flavor you just can’t get with regular chili powder. I wanted to spice mine up even more, so I added some chipotle chili powder, but that is totally optional depending on the spice level you prefer.

Turkey Chili FAQ’s

this recipes feeds about 4-6 people (around 1.5 – 2 cups per serving)
You can prep this up ahead of time and freeze
You can freeze the leftovers
You can cut this recipe in half or double

If you’d rather not wait for your chili to slow cooker, then try my Instant Pot Chili instead!

And just because butternut squash is typically something you think of in the fall does not mean this chili is only a seasonal recipe! I chose to use frozen cubed butternut squash because not only is it available year round, it also takes out all that work of peeling, seeding and cubing a fresh squash!

Freezer instructions:

To prep ahead as a freezer meal: Brown turkey and allow to cool. Add to container or zippered bag with remaining ingredients and lay flat to freeze. Thaw overnight in fridge before cooking.
To freeze leftovers portion into individual servings in an airtight container. Freeze for up to 3 months.

One of the most common questions when making slow cooker turkey chili (or any kind for that matter!) is…

Do you need to cook the meat before putting it into a slow cooker?

while the technical answer is no, in this case, I do suggest cooking/browning the meat first
ground meat will cook just like any other meat in the slow cooker, but it will turn out kind of clumpy if you don’t brown it up first
In this recipe specifically, browning up the meat also allows us to brown up the onion and jalapeño a bit as well as toast up the spices, which will give this chili and all around richer flavor
If you want to save a step, plus save time and dish washing, invest in a multi-cooker like this Ninja Multi-Cooker that I use that will allow you to sauté and slow cook all in one pot.

Is turkey better for you than beef? Can I use beef instead?

ground turkey is not necessarily healthier than ground beef, it all depends on what kind you use
I prefer turkey in this recipe for it’s milder flavor because it lets the flavor of the butternut squash and roasted tomatoes shine
you can absolutely swap it out for beef, just make sure it’s a lean beef
or even better yet, I love swapping it out for ground bison, which is lower in saturated fat than regular beef and is super flavorful and packed with nutrients

My favorite ways to serve up this slow cooker turkey chili?

keep it simple with a little diced avocado and cilantro
topped with crushed tortilla chips and some sour cream
with a dollop of sour cream or plain greek yogurt

Do you love this recipe but need your chili, like, now? Try my Instant Pot Chili!!

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