This crockpot turkey chili with butternut squash is the perfect cozy fall meal.
There’s just something about this crockpot turkey chili with butternut squash that feels cozy. I am obsessed with all things fall and this chili gets put in the crockpot as soon as the temperature starts to dip down even a few degrees.
For this recipe, you will need:
- Ground turkey: You’ll need one pound of lean ground turkey for this recipe.
- Red onion: You’ll need one red onion for this recipe.
- Canned tomatoes with chiles: Such as Rotel.
- Fire roasted tomatoes: You’ll need one can (about 14.5 ounces)
- Kidney beans: The beans for the chili. You’ll need one can of kidney beans (about 15.5 ounces) rinsed and drained.
- Frozen butternut squash cubes: You’ll need about 12 ounces.
- Garlic, chili powder and cumin: To give the chili some spice.
- Chicken stock or broth: Use low sodium if you’re sodium sensitive.
- Salt and pepper: I recommend doing salt and pepper to taste.
Do I have to use ground turkey in this chili?
This recipe is also great with ground beef (as long as it is lean ground beef) if that’s what you have on hand and you could even make it with left over Thanksgiving turkey. The combination of flavors really do work with different types and cuts of meat.
How long to cook this recipe
I love that with this recipe your slow cooker does all the work. I feel like crockpots are seriously one of the most underrated kitchen appliances. They make cooking dinner so much easier. When it comes to cook time, you can cook this recipe on high for 3 to 4 hours or on low for 6 to 8 hours. If you need to leave the recipe on longer than 8 hours, you totally can! Just make sure it is on low and there is a little extra liquid.
Do I have to brown the meat beforehand?
Yes or else it becomes too clumpy and possibly too greasy. I always recommend browning the meat beforehand. To save time, you could also brown the meat the night before and toss it in the crockpot with everything else in the morning to save time.
What toppings go well with this chili?
Avocado, diced red onion, sour cream, shredded cheddar cheese, and corn chips all make great toppings for this chili. I also like to serve this crockpot turkey and butternut squash chili with a side of yellow cake mix cornbread. The two pair really nicely together.
Crockpot Turkey Chili with Butternut Squash
- Slow Cooker
- 1 pound lean ground turkey
- 1 small red onion diced
- 2 tablespoons minced garlic
- 1 can diced tomatoes with chiles such as Rotel, about 10 ounces
- 1 can fire roasted tomatoes about 14.5 ounces
- 1 can kidney beans about 15.5 ounces
- 1 package frozen butternut squash cubes about 12 ounces
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup chicken stock or broth
- salt and pepper to taste
- sour cream
- shredded cheddar cheese
- diced red onion
- oyster crackers
- corn chips
- Begin by cooking your ground turkey in a skillet over medium heat until it is thoroughly browned.
- Spray your crockpot or slow cooker with non-stick spray.
- Add the diced onion, garlic, and turkey to your crockpot.
- Rinse and drain the beans and then also add them.
- Add the fire roasted tomatoes and diced tomatoes with chiles (do not drain).
- Add the spices and the butternut squash.
- Add the chicken stock. If you intend on cooking this recipe for longer than 8 hours add a little extra to the mixture.
- Cook on high for 3 to 4 hours or on low for 6 to 8 hours.