This slow cooker turkey and butternut squash chili is a perfect combination of sweet and spicy. This easy crock pot chili is perfect for both kids and adults. The butternut squash’s sweetness tempers the heat of the cayenne. If you prefer a more spicy chili, add some hot sauce to the pot.
- Ingredient Checklist
- Ground turkey 1 lb lean
- 1 can (28 ounces) of no-salt added crushed tomatoes
- 1 (14) ounce can kidney beans, rinsed
- 1 large onion, diced
- 4 cups cubed butternut squash
- 1 cup water
- 1/4 cup tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1 cup shredded Sharp Cheddar cheese for each serving
- 1/2 cup chopped scallions for each serving
- Hot sauce for serving
Spray a large nonstick skillet in cooking spray. Heat on medium heat. Cook the turkey, breaking it into small pieces, for 5-6 minutes. Transfer the turkey to a slow cooker of 5- to 6 quarts.
To the slow cooker, add tomatoes, squash, onions, tomato paste chili powder, cumin garlic, cinnamon salt, and cayenne. Stir to combine. Cook on High for 4 or 8 hours.
Stir to combine. If desired, serve hot with Cheddar, scallions, and hot sauce.
You can make ahead by covering and refrigerating for up to three days, or freezing for up to three months.
Equipment: Slow cookers 5- to 6-quarts
Serving Size: 1/3 cup Per Serving: 276 Calories; Protein 22.4g, Carbohydrates 35g; Dietary Fiber 12.6g; Sugars 7.7g. Vitamin AIU: vitamin C 17mg. Folate 54.9mcg. Calcium 79.9mg. Iron 3.8mg. Magnesium 54.2mg. Potassium 791.3mg. Thiamin 0.02mg. Exchanges
3 vegetables, 2 1/2 lean proteins, 1 starch