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!
Servings 6
Calories 169kcal
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!
Nutrition
Calories: 169kcal | Carbohydrates: 20g | Protein: 21g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 366mg | Potassium: 903mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7555IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 3mg