Name: Slow Cooker Butternut Squash and Turkey Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 teaspoon avocado oil or olive oil; 1 pound ground turkey; 1 onion, diced; 1 green pepper, diced; 1 jalapeno, seeded and minced; 2 cloves garlic, minced; 1 15 ounce can black beans, rinsed; 1 14.5 ounce can fire-roasted diced tomatoes; 2 tablespoons chili powder; 1 tablespoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cups diced butternut squash; 2 cups low-sodium chicken broth; 1 - 2 tablespoons masa harina; shredded cheese and green onions, for serving

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Butternut Squash and Turkey Chili is serious comfort food! Turkey chili filled with butternut squash, black beans, tomatoes, and lots of spices.

Is everyone obsessed with squash right now or is it just me?

I feel like every post I’ve put up this month has been squash.

I have 5 varieties in my pantry right now. And as soon as I cook one, I run to the store to replace it. Just in case I have an emergency and need a sweet dumpling squash right now.

I can’t get enough.

Ingredients

Olive oil
Ground Turkey – you can use ground chicken or ground beef if you prefer.
Onion
Green bell pepper
Jalapeno – adjust the amount of jalapeno to your spice preference.
Garlic
Black beans – make sure you drain and rinse them before adding to the chili.
Fire-roasted diced tomatoes – regular diced tomatoes will work as well. The fire-roasted ones just add a hint of smokiness.
Chili powder
Cumin
Salt and black pepper
Butternut squash
Low-sodium chicken broth – I recommend low sodium so that you can control the amount of salt in the chili.
Masa harina – you can find this in the Mexican food aisle in any large grocery store. If you can’t find it, it’s fine to leave it out. It’s just used to thicken the chili slightly.

Instructions

Cook turkey. Heat avocado oil over medium-high heat. Add ground turkey and cook, breaking it up, until no pink remains. Transfer to slow cooker.
Add vegetables and spices. Add onion, green pepper, jalapeno, garlic, black beans, tomatoes, chili powder, cumin, salt, pepper, butternut squash, and chicken broth to slow cooker; stir to combine.
Slow cook. Cook on low 8 hours or high for 4 hours.
Thicken chili. 30 minutes before serving, stir in 1 tablespoon of masa harina. If after 30 minutes, it still needs to be thicker, stir in the other tablespoon.
Serve. Serve with shredded cheese and green onions, if desired.

How Long Is It Good For?

This chili is good for up to 3 days in the fridge. Make sure to store it in an airtight container – these glass airtight containers are my favorite for leftovers.

When you are ready to serve the leftovers, reheat in the microwave or on the stove. If it has thickened a lot in the fridge, a splash of chicken broth will help to get it back to it’s original consistency.

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Yield: 6 - 8 servings