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!
PrintCrock-Pot Butternut Squash Turkey Chili
Ingredients
- 1 tbsp olive or avocado oil
- 1 lb. lean ground turkey
- 1 yellow onion (chopped)
- 3 garlic cloves (minced)
- 1 green bell pepper (chopped)
- 1.75–2 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
- 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.
- 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!
- Cover and cook on low for 5-6 hour or high on about 3 hours. Top with desired toppings and enjoy!
