Of all the chili recipes I’ve made over the years, this is the one that truly feels like a hug in a bowl. It all started on a crisp autumn afternoon when I had a giant butternut squash from the farmer’s market staring at me from the counter. I wanted to make chili, but my family is divided on spice levels. On a whim, I decided to toss in the sweet, mellow squash, hoping it would balance the smoky heat of the chipotle.
The result was nothing short of magic. The squash softened into tender, sweet morsels that perfectly tamed the spice, creating a chili so rich, balanced, and comforting that it earned a permanent spot in our meal rotation.
This isn’t just another chili recipe; it’s your new go-to for chilly evenings, busy weeknights, and game-day gatherings. It’s a one-pot wonder that fills your home with the most incredible aroma while the slow cooker does all the work.
Why This Recipe Works
I could talk about this chili all day, but here’s why I think you’ll fall in love with it too:
- The Perfect Flavor Balance: The sweetness from the butternut squash is a game-changer. It complements the earthy cumin and smoky chipotle powder beautifully, creating a complex flavor profile that’s satisfying without being overwhelmingly spicy.
- Set-It-and-Forget-It Simplicity: After a quick bit of prep on the stovetop to brown the turkey and bloom the spices (a non-negotiable step for flavor!), you simply hand everything over to the slow cooker. It’s the perfect meal for a busy day when you want to come home to a hot, delicious dinner.
- Wholesome and Hearty: Packed with lean protein, fiber-rich beans, and nutrient-dense squash, this chili is a complete meal that will leave you feeling full and nourished.
What You’ll Need
Here’s a breakdown of the ingredients. Don’t be intimidated by the list—most of it is just spices that build that incredible, layered flavor!
- Lean Ground Turkey: I like using 93/7 lean ground turkey. It has great flavor without releasing too much excess fat into the chili.
- Butternut Squash: The star of the show! To save time, you can often find pre-cubed butternut squash in the produce section of your grocery store.
- Canned Goods: A combination of crushed tomatoes, fire-roasted diced tomatoes, and black beans creates the perfect texture and base. Using low-sodium or no-salt-added versions gives you more control over the final taste.
- Aromatics: A classic foundation of yellow onion and fresh garlic is a must.
- The Spice Blend: This is where the magic happens. We’re using a mix of standard chili powder, ground cumin, smoked paprika for a touch of smokiness, and chipotle chili powder for a warm, gentle heat.
- Liquids: Low-sodium chicken broth adds richness, while a bit of tomato paste helps thicken the chili and deepen the tomato flavor.
- For Serving: Crumbled cotija cheese (or feta!), fresh green onions, and a bright squeeze of lime juice elevate the finished dish.
Step-by-Step Instructions
- First, Let’s Get Prepped: Your first step is to get all your produce ready. Dice your onion, mince the garlic, and cube the butternut squash. Having everything prepped and ready to go makes the cooking process smooth and easy.
- Build Your Flavor Base: In a Dutch oven or other heavy-bottomed pot, sauté the chopped onion over medium heat until it’s soft, which should take about 6-7 minutes. Add the garlic and cook for just another minute until you can smell its wonderful aroma.
- Wake Up the Spices: Now, stir in the tomato paste and all your spices: the chili powder, cumin, smoked paprika, and chipotle powder. Let this mixture cook for a full 60 seconds while stirring. This simple step toasts the spices, unlocking a much deeper and richer flavor.
- Brown the Turkey: Add the ground turkey to the pot. Break it apart with a spoon and cook until it’s browned all over, with no pink bits remaining.
- Assemble in the Slow Cooker: Time to let the slow cooker take over! Transfer the turkey and spice mixture into your slow cooker insert. Add in the cubed squash, black beans, both kinds of tomatoes, chicken broth, and salt. Give everything a really good stir to combine.
- Let It Simmer: Secure the lid and cook on LOW for 7-9 hours or on HIGH for 4-5 hours. You’ll know it’s ready when the squash is perfectly tender and the flavors have all married together.
- Serve and Enjoy: Ladle the hot chili into bowls, and don’t forget the best part—the toppings! Add a generous sprinkle of cheese, some green onions, and a squeeze of fresh lime to brighten everything up.
Expert Tips for Success
- Make-Ahead Magic: Like most chilis, this recipe tastes even better the next day! The flavors have more time to meld together. It stores wonderfully in an airtight container in the fridge for up to 4 days.
- Easy Swaps: Feel free to substitute ground chicken for the turkey. For a vegetarian version, you can leave out the meat and add an extra can of beans (pinto beans would be great here!).
- Fixing Consistency: If your chili looks too thick for your liking, just stir in another splash of chicken broth. If it seems a little thin, simply remove the lid for the last 30 minutes of cooking to let it reduce.
Serving & Pairing Ideas
This chili is a fantastic meal all on its own, but it’s always fun to serve it with a few sides. A skillet of warm cornbread is a classic choice for soaking up every last drop. It’s also delicious with a simple side salad, tortilla chips for dipping, or a dollop of sour cream or plain Greek yogurt.
For a cozy night in, pair it with a malty amber ale or a crisp apple cider. It’s the perfect centerpiece for a casual dinner party or a relaxing weekend meal.
Cozy Slow-Cooker Turkey Chili with Sweet Butternut Squash
Equipment
- Wide Dutch oven or heavy-bottomed pot
- 6-quart or larger slow cooker
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- ⅓ cup tomato paste
- 1 19 ounce can black beans, rinsed and drained
- 1 15 ounce can low-sodium fire-roasted diced tomatoes
- 1 28 ounce can no-salt-added crushed tomatoes
- About 1 ⅓ pounds 600 g lean ground turkey
- 5 cups butternut squash peeled and cut into ½-inch cubes
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 ¼ cups low-sodium chicken broth
- ¼ cup chili powder
- 1 tablespoon plus 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon chipotle chili powder
- 1 ¼ teaspoons fine sea salt
- Crumbled cotija cheese or Monterey Jack for garnish
- Thinly sliced green onions for garnish
- Lime wedges for serving
Instructions
- Foundation Prep: Begin by preparing your produce. Dice the yellow onion, mince the garlic cloves, and carefully peel and cube the butternut squash. Set each component aside.
- Sauté the Aromatics: Place the Dutch oven over medium heat. Add a swirl of neutral oil. Once warm, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the minced garlic and continue to cook for one minute more until fragrant.
- Bloom the Spices: Stir the tomato paste, chili powder, cumin, smoked paprika, and chipotle powder into the onions and garlic. Cook for 60 seconds, stirring constantly, to toast the spices and deepen their flavor.
- Brown the Turkey: Add the ground turkey to the Dutch oven. Use a wooden spoon to break it into smaller pieces. Cook until the meat is fully browned with no pink remaining, approximately 7–8 minutes.
- Assemble the Chili: Carefully transfer the entire contents of the Dutch oven into the insert of your slow cooker. Add the cubed butternut squash, rinsed black beans, fire-roasted tomatoes, crushed tomatoes, chicken broth, and salt. Stir thoroughly to combine all ingredients.
- Slow Simmer: Secure the lid on the slow cooker. Set the temperature to LOW for 7–9 hours or to HIGH for 4–5 hours. The chili is ready when the squash is fork-tender and the flavors have melded together beautifully.
- Serve and Garnish: Give the finished chili a final stir. Ladle into warm bowls. Top with a sprinkle of cotija cheese, a scattering of fresh green onions, and serve with a lime wedge on the side for squeezing.
Notes
🍽️ Nutrition Facts (Per Serving)
Serving Size: about 1 ⅓ cups- Calories: 290
- Total Fat: 8 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 70 mg
- Sodium: 638 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 9 g
- Total Sugars: 6 g
- Includes Added Sugars: 0 g
- Protein: 32 g
- Vitamin D: 0 mcg
- Calcium: 160 mg
- Iron: 5 mg
- Potassium: 980 mg
I Can’t Wait for You to Try It!
This recipe has brought so much warmth and comfort to my kitchen, and I truly hope it does the same for yours. It’s a reliable, delicious, and wholesome meal that proves that simple ingredients can create something truly special. If you make it, please let me know what you think in the comments below or tag me in your photos online—I love seeing your creations!
