Crock-Pot Butternut Squash Turkey Chili

Who says comfort food can’t be healthy? This cozy dish is the perfect healthy dinner for winter time!

I should really start a soup/chili section on here because I cannot get enough! Especially in these colder months – this time of year I would choose soup or chili over a salad any day. Which is fine as long as we make it healthy and maybe add a small side of greens. I’m trying to add some healthy, leafy greens in most my meals – whether it’s spinach in my smoothie or omelette, or a side spring mix salad with lunch or dinner! It’s so important to consume them whenever we can!

Anyway – back to this delicious, flavorful chili. I was a little bored of my usual turkey chili recipe so I decided to add cubed butternut squash – it was so amazing. It’s really important to make sure not to overcook this recipe, you want your butternut squash to be somewhat firm, not mushy. I put mine in the crock-pot on high heat for 3 hours and it was perfect, low on 6 hours would also work.

This recipe is a little spicy, and a touch of sweet from the butternut squash and cinnamon. The flavor combo is heavenly, my apartment also smelt so good while this was cooking. I also love adding crock-pot recipes on here for you busy people! I go back to school tomorrow so I’m all about those quick, simple dinners too!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock-Pot Butternut Squash Turkey Chili


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1 tbsp olive or avocado oil
  • 1 lb. lean ground turkey
  • 1 yellow onion (chopped)
  • 3 garlic cloves (minced)
  • 1 green bell pepper (chopped)
  • 1.752 lb. cubed butternut squash (this is about 1 butternut squash – I bought the pre-cubed bag at Trader Joe’s)
  • 2 cans kidney beans (15.5 oz cans) (rinsed and drained)
  • 1 can crushed tomatoes (28 oz can)
  • 3/4 cup chicken broth
  • 1 tsp ground cinnamon
  • 2 tbsp chili powder (or more/less to taste)
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • pinch of cayenne
  • salt and pepper to taste
  • cilantro, sliced avocado, sliced jalapeno (for topping – optional)

Instructions

  1. Heat a skillet to medium heat and add oil. Add in garlic and onion, season with a little salt and pepper and let cook, stirring occasionally for about 3-4 minutes. Then add ground turkey, break it apart and let cook until it’s no longer pink and very slightly browned.
  2. Transfer turkey and onion mixture to the crock-pot with the rest of the ingredients (don’t forget salt and pepper!)– except toppings of course!
  3. Cover and cook on low for 5-6 hour or high on about 3 hours. Top with desired toppings and enjoy!
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star