Cozy Slow-Cooker Turkey Chili with Sweet Butternut Squash
A comforting slow-cooked chili where tender ground turkey meets the subtle sweetness of squash. It's a perfectly balanced, nourishing meal for any cool evening, made effortlessly in one pot.
Servings 8
Calories 290kcal
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
Make-Ahead & Storage: This chili tastes even better the next day! Cool it completely before storing in an airtight container in the refrigerator for up to 4 days. It also freezes exceptionally well for up to 3 months.
Protein Variations: Ground chicken or even a plant-based ground crumble can be substituted for the turkey. For a vegetarian option, omit the meat and add an extra can of beans, such as pinto or cannellini.
Troubleshooting Thickness: If your chili seems too thick, stir in an extra splash of chicken broth until it reaches your desired consistency. If it’s too thin, remove the lid for the final 30 minutes of cooking to allow some liquid to evaporate.
🍽️ 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