Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

Source: EatingWell.com, 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

1 1/3 cups
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.

3 vegetable, 2 1/2 lean protein, 1 starch