Slow Cooker Butternut Squash Chili
This post may contain affiliate links. Please see our privacy policy for details.
Just 20 min prep! Then you can come home to a cozy, hearty, comforting butternut squash turkey chili in the crockpot!
Is it weird that I’m still wearing flip flops?
I know.
I just wrote about how the weather is cooler here in LA. But then 24 hours later, it’s 80 degrees and I’m sweating bullets.
Yet, it’s 34 degrees in Indiana. The place where we’ll be spending Thanksgiving in 2 weeks.
And Butters is coming with us.
So I’m not entirely sure if the two of us can handle that kind of cold.
Butters may need to get a new trench coat.
Me? I just need chili. 3 bowls of chili to be precise.
With chunks of tender butternut squash, crumbled ground turkey, and two types of beans and peppers.
It’s just absolute coziness in a bowl.
Also. Side note: I love to use the Trader Joe’s pre-cut butternut squash. It’ll save you time, and maybe a finger.
Slow Cooker Butternut Squash Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, diced
- 2 14.5-ounce diced fire-roasted diced tomatoes
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 poblano pepper, seeded and chopped
- 2 chipotle peppers in adobo sauce, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 4 cups diced butternut squash
- ¼ cup finely chopped fresh cilantro leaves
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground turkey and onion. Cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
- Place ground turkey mixture into a 6-qt slow cooker. Stir in tomatoes, beans, peppers, garlic, chili powder, paprika, cumin and oregano; season with salt and pepper, to taste. Without stirring, top with butternut squash in an even layer.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Gently fold in squash; stir in cilantro.
- Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this yesterday for a Sunday football afternoon. Within my family, we have gluten-free, dairy-free, and vegetarian food restrictions. So I cooked the turkey separately and people who wanted it could stir it into their own bowls of chili. It was delicious!! Everyone loved it! It looks impossible that you don’t have to add liquid, but you don’t! We stirred in the butternut squash before seeing you should layer it on top, but it came out fine. I cooked it on high for about 5 hours. Yummy!
I love this recipe. It’s healthy and easy. I’ve made it in a Dutch oven instead of a slow cooker.. I am glad I read the reviews, I bought some crushed tomatoes to be safe and think it’s a good addition. I may add a little chicken broth next time too.
Very flavorful and healthy. I modified by using about half the beams and added 1 can of crushed tomatoes. Made it on the stovetop in a Dutch oven. It turned out great.
Comes out too hot a little but still very tasty. Also I think 6 quart is too small for this amount.
Does this freeze well? I have a vacuum sealer and am looking for good recipes to freeze before our baby arrives:)
I have made this six times now (#6 is currently cooking!) and I love it everything! It is my favorite chili to date! The only thing I disagree with is the prep time… it takes me more like 45 minutes to an hour.. I’ll get there one day! Thank you for an awesome chili!
Is there no liquid added to this chili?
This is absolutely one of the BEST chili recipes I have ever encountered. The butternut squash gives it an extra bit of Fall-inspired heartiness, along with the smokiness of the chipotle peppers. Corn is also a nice addition. Perfection in a bowl!
we made this in the instant pot. sauteed the meat first, then onion and garlic. added other ingredients. put squash on top. 20 min cook time. thoroughly enjoyed it!
I made this and it was SO good!! I would eat this every day. Wonderful recipe.
Do you think this would be too spicy for kids?
It’s hard to say, it really depends on each person. But you can always adjust the spice level during cooking to what you’re comfortable with!
i made this recipe and the squash was still hard after – I folded it in and added 2 more hours to the timer. is there anything else I should do?
Sometimes cooking time can vary depending on how big or small your squash chunks are. But it sounds like you did everything correctly when adjusting your time!
If turkey was omitted from the recipe, can it still be made as specified (without altering anything else)?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this recipe without the meat and just added two more cans of black beans. I also used a teaspoon of chipotle chili powder instead of the chipotle peppers in adobo sauce. I didn’t have poblanos on hand, so I substituted yellow peppers. I served the chili over brown rice and topped it with thinly sliced radishes and green onions. It was delicious and the perfect vegetarian meal for a chilly winter night!
Made this over the weekend and went to my brother’s house where 3 of us were having a chili cook-off! Mine was the winner and the first empty crockpot. Delicious! Followed recipe as is!
So great to hear!
Can you use a crockpot instead of a slow cooker?
Yes, of course.
How would I use pre cut frozen butternut squash. Would I need to thaw it before?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Best chili recipe that I have found in a while. Happy to have come across your website recently. I check it daily now for new recipe ideas : )
Please try more and let us know how it goes!
This is one of my favorite chili’s…totally debunks the myth that ground turkey can’t be made flavorful. So good!
So true!
I’m vegetarian. Going to substitute the turkey with Boca Meatless Crumbles and give this recipe a go!
Yum! What a treat this chili is. I had some tortilla chips that added that little bit of a crunch. This is a keeper!
Should the squash be cooked or uncooked? If the Squash is already cooked, should
I just fold it in at end?
The squash is cooked in the slow cooker for 7-8 hours.
Could you use sweet potato instead of butternut squash?
Yes, of course!
Was I supposed to fine chopped 2 chipotle peppers from the can or 2 cans of chipotle peppers?
hi there! i’m looking forward to cooking this recipe soon! I’m about to go to the grocery store to stock up on the ingredients and i’m confused about the 2 chipotle peppers in adobo sauce…what are chipotle peppers and do they come in the sauce or do i need to buy / make this sauce? Also the fire roasted tomatoes – how did you do that? Roast them in the oven wrapped in tinfoil? Also – how often did you check on the chili in the slow-cooker? Do I need to stir it every couple of hours or no?
thanks so much,
Marina
Marina, both the chipotle peppers and fire roasted tomatoes come in cans. You do not have to stir every few hours unless the recipe specifies to do so. Hope that helps!
Hi, do you add cooked butternut squash at the end?
Never mind I re-read this and figured it out. Love your recipes!
The squash is added at the end of step #2:
Without stirring, top with butternut squash in an even layer.
I just made your butternut squash chili for dinner this week, and it tastes absolutely amazing! Super fast, easy, and affordable.
So excited to try and make this! But can I use a Dutch oven instead? If so, how long would it take to coin ins. Dutch oven? Thanks!
This sounds amazing, but I don’t have a slow cooker. Suggestions for cooking in another manner?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Patty!
You are just killin it with these fall recipes!
is that sour cream on top?
Yes!
Made this last night and I love it!
Hi There! Can you please provide Nutrient Info guide on your dishes. I love your recipes but am a Diabetic and need the carb, protein, fat, etc. count. I would be very appreciative and look forward to your response.
Cheers
Sharon Williams
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
This chili looks amazing! Definitely going on the menu plan for next week!
Paige
http://thehappyflammily.com
No way! I just bought winter boots because it is freezing up here in Canada!
We don’t have a Trader Joe’s here, but I know where I can get some pre-cut butternut squash. And I agree. It is the best thing.
Whole Foods also has precut butternut squash!