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.

Katie Webster
Source:, August 2019


Recipe Summary

25 mins
4 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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; protein 22.4g; carbohydrates 35g; dietary fiber 12.6g; sugars 7.7g; fat 6.1g; saturated fat 1.5g; cholesterol 43.3mg; vitamin a iu 10249.1IU; vitamin c 17mg; folate 54.9mcg; calcium 79.9mg; iron 3.8mg; magnesium 54.2mg; potassium 791.3mg; sodium 735.8mg; thiamin 0.2mg.

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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