Slow Cooker Butternut Squash Chili
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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?
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This is a new favorite chili recipe, like I would take it to a chili cook-off and expect to place because it’s so unique. It’s not traditional – more of a smoky flavor than a spicy or mexican flavor, which pairs nicely with the sweetness of the squash. My adjustments were using some ground beef I had leftover, but only about 10 oz, which is still plenty. I also omitted the chili powder because I was intimidated – and giving it to my one-year-old. I think I could still include it, but I hate to ruin a whole pot of chili for my husband who is a little more sensitive to heat.
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!