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–+ servings
Slow Cooker Butternut Squash Chili

Slow Cooker Butternut Squash Chili

Yield: 8 servings
Prep: 20 minutes
Cook: 8 hours 5 minutes
Total: 8 hours 25 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 (12 ratings)

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.