Slow Cooker Butternut Squash Chili — Damn Delicious

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Slow Cooker Butternut Squash Chili

Just 20 min prep! Then you can come home to a cozy, hearty, comforting butternut squash turkey chili in the crockpot!

Is it weird that I’m still wearing flip flops?

I just wrote about how the weather is cooler here in LA. But then 24 hours later, it’s 80 degrees and I’m sweating bullets.

Yet, it’s 34 degrees in Indiana. The place where we’ll be spending Thanksgiving in 2 weeks.

And Butters is coming with us.

So I’m not entirely sure if the two of us can handle that kind of cold.

Butters may need to get a new trench coat.

Me? I just need chili. 3 bowls of chili to be precise.

With chunks of tender butternut squash, crumbled ground turkey, and two types of beans and peppers.

It’s just absolute coziness in a bowl.

Also. Side note: I love to use the Trader Joe’s pre-cut butternut squash. It’ll save you time, and maybe a finger.

Slow Cooker Butternut Squash Chili

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 8 hours 5 minutes

Total Time: 8 hour 25 minutes

Just 20 min prep! Then you can come home to a cozy, hearty, comforting butternut squash turkey chili in the crockpot!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 onion, diced
  • 2 (14.5-ounce) diced fire-roasted diced tomatoes
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 poblano pepper, seeded and chopped
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground black pepper
  • 4 cups diced butternut squash
  • 1/4 cup finely chopped fresh cilantro leaves

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground turkey and onion. Cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
  2. Place ground turkey mixture into a 6-qt slow cooker. Stir in tomatoes, beans, peppers, garlic, chili powder, paprika, cumin and oregano; season with salt and pepper, to taste. Without stirring, top with butternut squash in an even layer.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Gently fold in squash; stir in cilantro.
  4. Serve immediately.

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23 comments

No way! I just bought winter boots because it is freezing up here in Canada!
We don’t have a Trader Joe’s here, but I know where I can get some pre-cut butternut squash. And I agree. It is the best thing.

Whole Foods also has precut butternut squash!

This chili looks amazing! Definitely going on the menu plan for next week!

Hi There! Can you please provide Nutrient Info guide on your dishes. I love your recipes but am a Diabetic and need the carb, protein, fat, etc. count. I would be very appreciative and look forward to your response.
Cheers
Sharon Williams

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

is that sour cream on top?

Made this last night and I love it!

You are just killin it with these fall recipes!

This sounds amazing, but I don’t have a slow cooker. Suggestions for cooking in another manner?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Patty!

I just made your butternut squash chili for dinner this week, and it tastes absolutely amazing! Super fast, easy, and affordable.

Hi, do you add cooked butternut squash at the end?

Never mind I re-read this and figured it out. Love your recipes!

The squash is added at the end of step #2:

Without stirring, top with butternut squash in an even layer.

hi there! i’m looking forward to cooking this recipe soon! I’m about to go to the grocery store to stock up on the ingredients and i’m confused about the 2 chipotle peppers in adobo sauce…what are chipotle peppers and do they come in the sauce or do i need to buy / make this sauce? Also the fire roasted tomatoes – how did you do that? Roast them in the oven wrapped in tinfoil? Also – how often did you check on the chili in the slow-cooker? Do I need to stir it every couple of hours or no?

thanks so much,
Marina

Marina, both the chipotle peppers and fire roasted tomatoes come in cans. You do not have to stir every few hours unless the recipe specifies to do so. Hope that helps!

Could you use sweet potato instead of butternut squash?

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