turkey chili with butternut squash
Recipes
Turkey
Turkey Chili with Butternut Squash
This slow-cooker turkey and butternut squash chili is the perfect balance of sweet and spicy. The sweetness of the butternut squash tames the kick from cayenne, making this easy crock-pot chili just right for kids and adults alike. For those who prefer a spicier chili, just pass hot sauce at the table.
Ingredients
- 1 pound lean ground turkey
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 1 (14 ounce) can kidney beans, rinsed
- 1 large onion, diced
- 4 cups cubed butternut squash
- 1 cup water
- ¼ cup tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon finely chopped fresh garlic
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon cayenne
- 1 cup shredded sharp cheddar cheese, for serving
- ½ cup sliced scallions, for serving
- hot sauce, for serving
Directions
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey and cook, breaking it up into chunks, until no longer pink, 5 to 6 minutes. Transfer to a 5- to 6-quart slow cooker.
- Add tomatoes, kidney beans, onion, squash, water, tomato paste, chili powder, cumin, garlic, cinnamon, salt and cayenne to the slow cooker; stir to combine. Cover and cook on High for 4 hours or Low for 8 hours.
- Remove lid and stir to combine. Serve hot, topped with Cheddar, scallions and hot sauce, if desired.
