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Slow Cooker Butternut Squash and Turkey Chili

Ingredients

  • 1 teaspoon coconut oil or olive oil
  • 1 pound Jennie-O Lean 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

Instructions

  1. Heat olive oil over medium-high heat. Add Jennie-O Lean Ground Turkey and cook, breaking it up, until no pink remains. Transfer to slow cooker.
  2. 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. Cook on low 8 hours or high for 4 hours. 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.
  3. Serve with shredded cheese and green onions, if desired.