Description
A comforting, nutrient-packed slow cooker turkey chili with tender butternut squash, beans, and bold spices. Perfect for meal prep, family dinners, or cozy fall nights. High in protein and fiber, this chili is both healthy and satisfying.
Ingredients
Scale
- 1 lb lean ground turkey
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 cup low-sodium chicken or vegetable broth
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- Optional toppings: shredded cheese, Greek yogurt, cilantro, avocado, lime wedges
Instructions
- Brown the ground turkey with onions and garlic in a skillet.
- Transfer the turkey mixture to a slow cooker.
- Add butternut squash, beans, diced tomatoes, broth, and spices. Stir to combine.
- Cook on low for 6–8 hours or high for 3–4 hours until squash is tender.
- Taste and adjust seasoning. Serve hot with optional toppings.
Notes
- Substitute sweet potatoes or pumpkin for butternut squash if desired.
- Can be made vegetarian by replacing turkey with lentils or plant-based protein.
- Freezes well: store in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 285kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 55mg