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Slow Cooker Turkey and Butternut Squash Chili

A comforting, deeply flavorful slow-cooked chili where tender ground turkey and sweet butternut squash meld in a rich, spiced tomato base. This recipe is effortlessly prepared and designed for maximum flavor without relying on added salt.

  • Total Time4 hours 30 minutes
  • Yield8 servings 1x

Ingredients

Scale
  • 1 Tbsp 15 mL Canola oil
  • 1 large yellow onion (chopped)
  • 4 cloves garlic (minced)
  • ⅓ cup 80 g no-salt-added tomato paste
  • ¼ cup 32 g chili powder
  • 1 Tbsp 8 g ground cumin
  • 1 Tbsp 8 g smoked paprika
  • 1 tsp 2 g dried oregano
  • ½ tsp chipotle chili powder
  • 1 ⅓ lbs 600 g 99% lean ground turkey breast
  • 1 28 oz / 794 g can no-salt-added crushed tomatoes
  • 1 15 oz / 425 g can no-salt-added fire-roasted diced tomatoes, undrained
  • 1 19 oz / 540 g can no-salt-added black beans, rinsed and drained
  • 5 cups 700 g butternut squash, peeled and cut into ½-inch (1.25 cm) cubes
  • 1 ¼ cups 300 mL no-salt-added chicken broth

For Serving:

Instructions

  1. Foundation Prep: Dice the yellow onion, mince the garlic cloves, and carefully peel and cube the butternut squash. Set each component aside.
  2. Sauté Aromatics: Heat the canola oil in the Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the minced garlic and cook for one minute more until fragrant.
  3. Bloom Spices: Stir the tomato paste, chili powder, cumin, smoked paprika, dried oregano, and chipotle powder into the onions and garlic. Cook for 60-90 seconds, stirring constantly, to toast the spices and develop a deep, complex flavor base.
  4. Brown the Turkey: Add the ground turkey breast to the Dutch oven. Use a wooden spoon to break it into smaller pieces. Cook until the meat is fully browned and cooked through, approximately 7–8 minutes.
  5. 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, crushed tomatoes, fire-roasted tomatoes, and chicken broth. Stir thoroughly to combine all ingredients.
  6. 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.
  7. Serve and Garnish: Give the finished chili a final stir. Ladle into warm bowls. Top with a dollop of Greek yogurt, a sprinkle of fresh green onions and pepitas, and serve with a lime wedge on the side. The acidity from the lime brightens all the flavors.

Notes

  • Make-Ahead & Storage: This chili develops even more flavor overnight. Cool completely before storing in an airtight container in the refrigerator for up to 4 days. It freezes exceptionally well for up to 3 months.
  • Troubleshooting Thickness: If your chili seems too thick, stir in a splash of no-salt-added chicken broth. If it’s too thin, remove the lid for the final 30-45 minutes of cooking to allow some liquid to evaporate.

Nutrition Facts (per serving, 1½ cups / 420 g): Calories: 278 kcal | Protein: 32 g | Total Fat: 4.5 g (Saturated Fat: 0.5 g, Trans Fat: 0 g) | Total Carbs: 35 g (Fiber: 10 g, Sugars: 11 g, Added Sugars: 0 g) | Cholesterol: 70 mg | Sodium: 145 mg | Calcium: 175 mg | Iron: 5.5 mg | Potassium: 1050 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Calories: 278

Find it online: https://dailyzests.com/the-best-slow-cooker-turkey-chili-with-butternut-squash/