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Slow Cooker Butternut Squash Turkey Chili is the ultimate cozy fall dinner! This easy set-it-and-forget-it recipe is packed with lean protein, veggies, and nutrient-rich butternut squash. With only 10 minutes of prep, you’ll have a hearty, flavorful chili that’s perfect for busy weeknights or lazy weekends.
It’s chili season!! As soon as the weather turns cooler, I crave a big pot of chili with all the toppings. There’s just something so comforting about a steaming hot bowl of chili after a long day. I already love a good Turkey Chili, and my Buffalo Chicken Chili and Pumpkin Chicken Chili are fall staples, but this Butternut Squash Turkey Chili has quickly become a new favorite!
As a nutritionist, I especially love this recipe because it’s full of fiber, protein, and vitamins from the squash, peppers, and tomatoes. It’s not just comfort food, it’s nourishing fuel for your body!!
What You’ll Love About This Chili
- Quick and Easy: Just 10 minutes of prep and the slow cooker does the rest.
- Healthy and Filling: Loaded with lean protein, colorful veggies, and fiber-rich squash.
- Perfect for Fall: Cozy spices and creamy butternut squash make it the ultimate autumn dinner.
- Family-Friendly: A recipe both adults and kids will happily enjoy!
- Meal Prep Friendly: Tastes even better the next day and freezes beautifully.
How to Make Slow Cooker Butternut Squash Turkey Chili
The beauty of this recipe is how simple it is! Just a few quick steps and the slow cooker takes care of the rest…just like so many of my favorite effortless slow cooker meals!
- Brown the ground turkey with onion on the stovetop.
- Add turkey to the bottom of the slow cooker. Top with diced peppers, celery, and canned tomatoes.
- Stir in spices, then layer the butternut squash on top.
- Cover and cook on low for 6 hours.
That’s it! By dinner, your kitchen smells amazing and you have the coziest, most flavorful chili waiting for you.
Recipe Adaptions
- Protein Swap: Use ground chicken or beef instead of turkey.
- Add Beans: Toss in a can of black beans if you’re not following Whole30 or Paleo.
- Squash Options: Pumpkin or acorn squash also work beautifully in place of butternut.
Serving and Storing
Once your chili is ready, load it up with toppings! I love avocado slices, fresh cilantro, and a squeeze of lime juice. The butternut squash adds a natural sweetness that pairs perfectly with smoky spices.
This chili tastes even better the next day, so make extra for meal prep! Store in the fridge for up to one week, or freeze in an airtight container for up to three months.
For a complete dinner, I love pairing this dish with something fresh and vibrant. A classic Easy House Salad always works, but when I want a little more crunch and sweetness, the Apple Slaw with Toasted Pecan Vinaigrette is my go-to. If you’re looking for something seasonal and nutrient-dense, the Kale, Pomegranate, and Avocado Salad makes a beautiful addition to the table.
Slow Cooker Butternut Squash Turkey Chili
Equipment
- Slow Cooker
Ingredients
- 2 tbsp avocado oil or olive oil
- 2 lbs lean ground turkey
- 1 large yellow onion, diced
- 2 14.5 oz fire roasted diced tomatoes
- 2 poblano peppers, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, diced with seeds removed
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 3 stalks celery, diced
- 2 tsp cumin
- 2 tsp kosher salt + more to taste
- 1 tsp chipotle pepper powder
- 1/4 cup buffalo hot sauce
- 1 large butternut squash*, peeled, diced and seeds removed
- 1/2 cup fresh cilantro , (for serving)
- 1 large avocado, diced (for serving)
- 2 limes, (for serving)
Instructions
- Begin by heating a large skillet to medium high heat. Once hot, coat with oil. Toss in turkey and onion. Cook until turkey is browned and cooked (about 5-7 minutes), continuing to stir and break up with a wooden spoon. Drain fat and liquid.
- Place turkey in the bottom of the slow cooker. Add the tomatoes with juices, celery, hot sauce, and all peppers. In a small bowl, stir together the chili powder, paprika, cumin, salt, and chipotle powder. Pour in the slow cooker, and give the mixture a good stir so that the turkey, tomatoes, and peppers are all well coated with spices.
- Top the chili with the butternut squash (don't stir), allow it to sit on top of the mixture. Set the slow cooker to low and cook for 6 hours. Alternatively, set the slow cooker to high and cook for 3-4 hours.
- After cooking is complete, stir the mixture, adding in additional salt if needed. Serve hot with fresh cilantro, avocado, and a squeeze of lime juice.
This is one of my all-time favorite recipes. It’s such a perfect meal for the transition to Fall and it is super easy to make. My family will love to see it back on the menu
I enjoyed the flavor profile of this chili, but like the above comment, I have a poor relationship with peppers. I still used them, and find the cooking process reduced after effects. What I didn’t like is how the pepper skins fell off and its difficult to chew those bits. If I make this again, I’d definitely get skins off first (fire roast/peel maybe). Used a fresh butternut and it took f o r e v e r for me to chop. LOL Atleast I’ve got plenty on hand for future use. Thank you for sharing your recipe and meal/menu suggestions! š
Is there anything I can do about using so many peppers? I don’t have a good relationship with anything in the capsaicin family, they usually cause a lot of heartburn.
Very good. I however did change the protein. I used venison.
Can you make this in the instapot? And if so, does that speed up the process or would you follow the same slow cooker directions?
Hi, if you do make in the instant pot, you will need to add more liquid. 1 cup of broth, water, or beer. Do the high pressure or chili setting for 25 minutes. I prefer the crockpot so that itās not as watery!
Hi! Do you have a stove top of instant pot version? I don’t have a slow cooker anymore and would love to try this recipe this week! Thank you!
Hi Heather, you definitely can make on the stovetop! I wouldnāt do the IP because you would need more liquid. SautĆ© like you would above, add the ingredients the same way you would in the crockpot. Bring ingredients to a boil, then let simmer for about 30 minutes or so or until the butternut squash is softened.
Thank you! I know it’ll be delicious! Love your recipes.