Slow Cooker Turkey and Butternut Squash Chili
Slightly sweet and packed with all the Mexican flavors you love, this turkey chili is so versatile and will be ready hassle-free.
Ingredients
- 1 yellow onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 4 cups fresh or frozen butternut squash cut into bite-sized pieces
- 1 tablespoon Chipotle chili powder
- 2 tsps ground cumin
- 2 tsps sweet paprika
- 1 teaspoon cinnamon
- 1 28-oz can fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 15-ounce can of black beans
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground turkey
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Toppings
- 1 avocado sliced
- Fresh chopped cilantro or parsley
- Sour cream or plain Greek yogurt
- Jalapeno slices
- Tortilla chips
Instructions
- Add onions, peppers, garlic, butternut squash, chipotle chilli powder, cumin, paprika, cinnamon, diced tomatoes, broth, and beans to a 6-quart slow cooker. Stir and set aside.
- Heat olive oil in a large skillet over medium heat. Add turkey and cook for 10 minutes, breaking it up with a wooden spoon as it cooks. Season with salt and pepper.
- Add turkey to the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 6 hours.
- Ladle chili into bowls and garnish with desired toppings. Enjoy!