Slow-Cooker Turkey Chili with Butternut Squash

Slow-Cooker Turkey Chili with Butternut Squash

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From: EatingWell.com, August 2019

The sweetness of the butternut squash tames the kick from cayenne in this healthy turkey chili, making this easy crock pot chili just right for kids and adults alike, whether for weeknight dinners or tailgating parties. For those who prefer a spicier chili, just pass hot sauce at the table. This chili also freezes well, so save leftovers for hearty and healthy dinners and lunches for weeks to come.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Remove lid and stir to combine. Serve hot, topped with Cheddar, scallions and hot sauce, if desired.
  • To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 276 calories; 6 g fat(2 g sat); 13 g fiber; 35 g carbohydrates; 22 g protein; 55 mcg folate; 43 mg cholesterol; 8 g sugars; 0 g added sugars; 10,249 IU vitamin A; 17 mg vitamin C; 80 mg calcium; 4 mg iron; 736 mg sodium; 791 mg potassium
  • Nutrition Bonus: Vitamin A (205% daily value), Vitamin C (28% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 2½ lean protein, 1 starch

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