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?
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?
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!!
Slow Cooker Turkey Chili with Butternut Squash
Equipment
Ingredients
- 1 pound ground turkey
- 1 jalapeno pepper seeded and diced
- ½ cup diced red onion diced
- 2 teaspoons jarred minced garlic
- 1 tablespoon ancho chili powder
- ½ 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
Instructions
- Cook turkey in skillet (or multicooker), breaking apart with spatula, until browned
- Add jalapeño, onion and garlic and saute for 2-3 minutes
- Add dried seasonings and saute for another 1-2 minutes
- Transfer to slow cooker and add tomatoes, broth, and squash
- Cover and cook on high for 3-4 hours or low for 6-8
Notes
- 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.
- Adjust the serving size in the recipe card above to "3" in order to halve the recipe or "12" to double
- Feel free to use fresh butternut squash instead of frozen
- For added protein and fiber, add a 15 oz can of black beans or navy beans (drained and rinsed)
- If you don't care for spice, leave out the chipotle chili powder
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.