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. Source: EatingWell.com, August 2019

Katie Webster
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Ingredients

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.

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  • 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.

Tips

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 Facts

276 calories; 6.1 g total fat; 1.5 g saturated fat; 43 mg cholesterol; 736 mg sodium. 791 mg potassium; 35 g carbohydrates; 12.6 g fiber; 8 g sugar; 22.4 g protein; 10249 IU vitamin a iu; 17 mg vitamin c; 55 mcg folate; 80 mg calcium; 4 mg iron; 54 mg magnesium;

Reviews (1)

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1 Ratings
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Rating: 3 stars
10/27/2019
Overall it was very tasty. The squash was a little flat. Next time I would roast the butternut squash befor adding to the slow cooker Read More