Slow Cooker Butternut Squash Turkey Chili
Set it and forget it with this super simple Slow Cooker Butternut Squash Turkey Chili! You'll love the minimal prep time with maximum flavor!
Servings: 8
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.
Notes
*You can use store bought pre-cut butternut squash. You will need about 4-5 cups of diced squash. Fresh pumpkin is also a great alternative to the butternut squash!