Slow Cooker Turkey Chili with Butternut Squash
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.
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
- 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
Calories: 192kcal | Carbohydrates: 24g | Protein: 21g | Fat: 2g | Cholesterol: 41mg | Sodium: 763mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8965IU | Vitamin C: 33.5mg | Calcium: 86mg | Iron: 3.6mg