Slow Cooker Turkey Butternut Squash Chili
The BEST ever healthy turkey butternut squash chili recipe! Perfect for those who like it spicy or more mellow, can be made in the instant pot or slow cooker! Smells wonderful and feeds a crowd!
Servings 8 servings
Calories 296kcal
Ingredients
- 1.5 lbs 99% lean ground turkey
- 1 yellow onion chopped
- 1 tablespoon avocado oil
- 1 can no salt added red kidney beans, rinsed 15 ounces
- 1 can no salt added black beans, rinsed 15 ounces
- 1 green bell pepper deseeded, deveined, chopped
- 1 jalapeno OPTIONAL - see notes
- 15 ounces cubed butternut squash
- 3 cloves garlic minced
- 1 can no salt added diced roma tomatoes 15 ounces
- 2 cans tomato sauce 15 ounces each
- 1 cup chicken broth
- 2-4 tablespoon chili powder
- 1 teaspoon salt more as needed
Toppings (Optional)
- shredded cheese
- sour cream
- cilantro
- green onion
- avocado
Instructions
Slow Cooker Directions:
- Sautee onions for 1 minute in avocado oil until they are translucent and tender. (You can skip this step and just add the onions to the slow cooker if you want, that's what I did.) Then add the ground turkey and brown it until fully cooked. When the turkey is almost done the cooking, add 1 tablespoon of the chili powder to it and finish cooking it.
- Once the turkey is done cooking it can be added to the slow cooker with all the rest of the ingredients into the slow cooker. Mix it well and let it cook on high for 3-4 hours or low for 6 hours.
- Season it with more chili powder and salt to taste!
- Optional toppings: cheese, sour cream, avocado, cilantro, and green onions.
Notes
To make it spicier, you can do one of two things:
- Add 1 chopped jalapeno to cooking. Add it at the same time you add the beans and green pepper.
- If you need to keep it mild for others but want a spicy version for yourself here is what I did: I added sprinkles of cayenne pepper the first night I ate it. But, when I went to store it I split the leftovers into TWO containers. In my container, I placed jalapeno slices on top. The next day when I went to eat it I removed the jalapeno slices but the chili was PLENTY spicy and delicious!
Nutrition
Calories: 296kcal | Carbohydrates: 38g | Protein: 30g | Fat: 4g | Cholesterol: 46mg | Potassium: 1521mg | Fiber: 12g | Sugar: 11g | Vitamin A: 7135IU | Vitamin C: 47.2mg | Calcium: 116mg | Iron: 5.5mg