Slow Cooker Butternut Squash Chili

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

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 8 hours hours 5 minutes minutes

Total: 8 hours hours 25 minutes minutes

Just 20 min prep! Then you can come home to a cozy, hearty, comforting butternut squash turkey chili in the crockpot!

4.9 stars (11 ratings)

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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

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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.

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