Slow Cooker Turkey Chili With Butternut Squash
Perfect for fall, winter, or practically any time you crave warm, cozy food, this Slow Cooker Turkey Chili includes sweet butternut squash and just a touch of smoky spice. Prep this recipe in less than 15 minutes and enjoy a simmering hot chili at the end of the day. Try one of our family favorites with a few simple toppings and test new recipe additions as you make it again and again!
What I Love About This Recipe
We make this recipe often in my house because of the simplicity and the many options to vary it up. There are so many ways to serve turkey chili which makes an easy-to-please family meal. It’s hearty enough for a filling all-in-one dish but also a great option to portion for lunches or freeze for later.
I love to add extra veggies into meals whenever possible, and this Slow Cooker Turkey Chili with Butternut Squash is no exception. Adding vegetables is also a great way to stretch a recipe to make it more filling and healthier, too! This time, I added some frozen cubed butternut squash.
Just because butternut squash is typically something you think of in the fall does NOT mean this chili is only a seasonal recipe! Using frozen cubed butternut squash is the perfect option because not only is it available year-round, but it also takes out all the work of peeling, seeding, and cubing a fresh squash!
Ingredients Needed
You won’t need a long list of ingredients to get yummy, flavorful depth in this recipe.
Start with:
- Ground turkey – This is a great lean meat option when you are making nice hearty soups and stews. Using ground turkey also works well with the sweet flavor of the squash.
- Jalapeño pepper – Just a little spicy heat is essential to round out the overall taste of the chili. Remove the seeds and finely dice to prevent large bites of spice!
- Red onion – Red onions maintain a slightly firmer texture than whites or yellows which works well in thick soups and chilis. The sweetness of red onion pairs well with tomato-based sauces. Finely dice for an even texture.
- Garlic – Jarred minced garlic is a staple for easy home cooking.
- Homemade chili seasoning – In addition to the butternut squash, this might be the next highlight of the chili! My homemade chili seasoning is a simple, versatile mix that works for a range of chili options. If you haven’t made it before, mix up an extra batch or two to keep for your next chili night.
- Chipotle chili powder – My chili seasoning mix is intentionally mild to be used with for many different recipes, so a bit of additional chipotle chili powder brings some smoky added spice. If you like, add more than the designated recipe amount to make the chili spicier.
- Fire-roasted crushed tomatoes – These are such a great elevated tomato option to keep on hand in your pantry. Fire-roasted tomatoes will taste a bit sweeter than regular canned tomatoes.
- Chicken bone broth – This adds a savory element to the chili “sauce.”
- Butternut squash – You could technically go through the steps of preparing fresh squash, but you’ll find that the taste and freshness of a frozen bag of cubed squash really is no different! Plus, the convenience can’t be beat. Discover how easy it is to use butternut squash in this recipe and more!
How To Make Slow Cooker Turkey Chili
- Cook turkey in a skillet (or multicooker), breaking apart with a spatula or a meat chopper, until it is browned.
- Add the diced jalapeño, diced onion, minced garlic, and seasonings to the slow cooker.
- Next, add in the crushed tomatoes, broth, and cubed squash (you do not need to defrost the squash before adding it).
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
Recipe Variations
- Sweet potatoes make a great substitute for butternut squash and are also readily available at the store already frozen and cubed.
- To include even more veggies, try finely dicing some red bell pepper and adding it along with the onion, garlic, and jalapeño. For added protein and fiber, try adding a can of black beans or navy beans (drained and rinsed).
- If you prefer, leave out the butternut squash and enjoy a slow cooker turkey chili base for other ingredient additions. Check out Slow Cooker Spicy Turkey Chili for a different twist!
- For a simple spice adjustment, either leave out or increase the amount of chipotle chili powder.
- This recipe also works with a very lean ground beef. When I make it with ground beef, I prefer to leave out the chipotle chili powder and squash. Check out Slow Cooker Tailgate Chili for a more classic take using ground beef.
How To Serve Slow Cooker Turkey Chili
This slow cooker turkey chili will feed between 4-6 people (around 1.5 – 2 cups per serving). And, like most chilis and stews, you can go as basic or elaborate as you’d like with toppings and sides to complete the meal!
Keep your servings simple with a little diced avocado and chopped cilantro. Sliced green onions and additional fresh jalapeño can add extra flavor.
Set out a spread of tortilla chips, corn chips, or even fresh cornbread if you like. To top off your cozy bowls of chili, offer a dollop of sour cream, plain Greek yogurt, and a sprinkle of shredded cheddar cheese!
Storing and Reheating
Store leftovers in a sealed container in the fridge for up to 3 days. Freeze leftovers by portioning them into individual servings in airtight containers for up to 3 months.
Reheat turkey chili in a saucepan over the stove or single-serving portions in the microwave.
Slow cooker turkey chili also makes a fantastic freezer meal to prep ahead!
Simply brown the turkey and allow it to cool. Add it to a container or freezer-safe zipper bag with the remaining ingredients and lay it flat to freeze. Thaw overnight in the fridge before heating in the slow cooker according to recipe directions.
Slow Cooker Turkey Chili FAQs
- Should meat be cooked before putting it in the slow cooker for turkey chili? Ground meat does not, technically, need to be cooked before it goes in the slow cooker. However, I do recommend browning the ground turkey first to prevent it from forming into a clump in the slow cooker and for the additional flavor that is released when browned along with the jalapeño, onion, and garlic.
- Can I use beef in this recipe instead of turkey? Yes, you can swap the turkey for beef, but be sure that it is a lean variety. I prefer turkey in this recipe because it lets the flavor of the butternut squash and roasted tomatoes shine. Another swap for turkey that you might also love is ground bison, which is super flavorful and packed with nutrients!
- Is turkey chili healthier than beef chili? Turkey does not necessarily make chili healthier than beef chili since it depends on what overall ingredients are used. For example, some beef recipes may be higher in saturated fat, while some turkey recipes may be higher in added sugar or sodium. Look at the overall recipe to make the best choice for you!
- How can I thicken my chili in the slow cooker? If you like a thicker chili, I recommend reducing the amount of chicken broth at the beginning and you can always add more later if needed. If you find that the chili is still too thin, remove a ladle full of broth and whisk it together with 1-2 tablespoons of cornstarch until it is smooth. Then, stir the broth mixture back into the chili and let it heat through.
Slow Cooker Turkey Chili with Butternut Squash
Equipment
- Skillet
- Slow Cooker
Ingredients
- 1 pound ground turkey
- 1 jalapeno pepper seeded and diced
- 1/2 cup diced red onion
- 2 teaspoons jarred minced garlic
- 2 tablespoons homemade chili seasoning
- ½ teaspoon chipotle chili powder
- 28 oz canned fire-roasted crushed tomatoes
- 1 cup chicken bone broth
- 12 oz frozen cubed butternut squash
Instructions
- Cook turkey in a skillet (or multicooker), breaking apart with a spatula or a meat chopper, until browned
- Add jalapeño, onion, garlic, and seasonings to the slow cooker
- Add crushed tomatoes, broth, and cubed squash
- Cover and cook on high for 3-4 hours or low for 6-8 hours
Notes
- This recipe feeds 4-6 people (around 1.5 – 2 cups per serving)
- Store leftovers in the fridge for up to 3 days. Freeze in individual servings in airtight containers for up to 3 months.
- Reheat in a saucepan over the stove or single-serving portions in the microwave.
- Feel free to use fresh butternut squash instead of frozen.
- Increase or decrease spice level by adjusting the amount of chipotle chili powder.
- If you need your chili faster than slow cooking, try my Instant Pot Chili instead!
Looks delicious! Do you think I could use the Insta pot for the Turkey and Butternut squash chili recipe? And I’m using fresh butternut squash. How long do you think I should cook ?
Thanks
Yes, I think it would work well for this recipe. My best guess would be to cook it for 12 minutes on high pressure and then let the pressure release naturally for at least 10 minutes before doing a quick release.
I added fresh butternut squash and it made a big difference but was fantastic also.
ABSOLUTELY OUTSTANDING
This was really one of the best chilis that we’ve had in a long time. I’m surprised at how great the butternut squash was in the recipe. That’s the best part! Thanks for this recipe 10/10 would make again. I made it exactly as written except I added a hint of brown sugar and used leftover thanksgiving turkey instead of the ground.
Can I Use fresh tomatoes and squash?
Yes, but keep in mind that the squash will take longer to cook this way. And you may prefer to peel the tomatoes first. They will also add little more water to the dish, so modifications will likely be needed. I haven’t tested this out to provide exact adjustments, but if you do be sure to let me know!
Do you cool the butternut squash ahead of time
Do you mean cook? Nope! Just add the frozen squash right in!
Sounds absolutely delicious; one problem, my husband is a purist when it comes to chili, after all, he is a TEXAN, so that means beans instead of the squash and beef chili meats. Other than that, the recipe sounds great; maybe sometime I’ll sneak in the squash and ground turkey; see which he prefers! Thanks for the recipe; I’ve become an
advocate of slow cookers!
Haha! I get it!! He might like my tailgate chili (with beans added) recipe instead??
A suggestion: One of the primary requisites in writing is to know to whom you are addressing, i.e. know who your audience is. You are writing a blog to people who are not trained in the culinary arts. As such, you need to use punctuation and abbreviations that are generally known to alleviate any misunderstandings as to what you mean. It is also a good idea to spell check everything before posting.
Thank you for your recipe for the slow cooker turkey chili with butternut squash. I am looking forward to using it here in a couple of weeks.
Thanks for all the pro tips! Is there something specific you’d like for me to clarify? Hope you enjoy the recipe!
I am not trained in the culinary arts either, but I found Jennifer’s blog extremely easy to follow. In addition, I found your comment to be completely unneccessary and I think you should have had the courtesy to answer Jennifer’s question. What could she have clarified for you? It’s extremly rude to criticize and then not explain when given the opportunity.
I have been trying to use more turkey in my meals but the recipes I’ve tried have tasted very bland to me. I’m looking forward to trying this recipe.
I want to make this but can’t get ancho chili powder. What can I use instead?
You can sub regular chili powder, it just won’t have that smoky flavor.