Slow Cooker Butternut Squash Turkey Chili Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider browning the ground turkey with a small amount of diced onion before adding it to the slow cooker. This adds an extra layer of aromatics that complements the sweetness of the squash.

If you prefer a thicker chili, you can mash a few pieces of the cooked squash directly into the sauce before serving to act as a natural thickener.

Always serve the chili in pre-warmed bowls to keep it hot for longer. If you have guests, set out a variety of toppings like shredded cheese, chopped scallions, or a drizzle of lime juice.

These additions provide a fresh contrast to the rich, savory depth of the slow-cooked chili and allow each person to customize their bowl to their specific preferences.

Variations

• Spicy Turkey Chili: Add a teaspoon of cayenne pepper or a chopped jalapeño to the mix before cooking for a noticeable heat. This variation pairs well with a cool topping like sour cream to balance the spice.
• Bean-Added Chili: Stir in a drained can of black beans or kidney beans during the last hour of cooking. The beans add extra texture and fiber, making the chili even more substantial and filling.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over medium heat, stirring occasionally, until piping hot throughout, or microwave in 1-minute intervals until heated through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the chili will maintain its quality for up to three days in the refrigerator.

Ensure the container is sealed tightly to prevent the chili from absorbing other odors from the fridge, which can impact the delicate flavor of the squash.

This chili is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the recipe as directed, let it cool completely, and store it in the refrigerator.

When you are ready to serve, reheat it gently on the stovetop or in the microwave. The texture of the squash will remain stable, making it a reliable option for meal planning.

Serving ideas

Serve this chili hot, ladled directly from the slow cooker into deep ceramic bowls. The warmth of the chili is perfect for colder days, and the hearty combination of turkey and squash makes it a satisfying main course. Consider pairing it with a side of cornbread or simple crusty bread to help mop up the flavorful tomato-based sauce.

When serving, ensure each portion receives a generous amount of the squash and meat mixture. If you want to add a vibrant finish, a sprinkle of fresh herbs like cilantro or parsley adds a pop of color and a fresh note that cuts through the richness of the chili. Serve immediately while the steam is still rising for the best experience.

Frequently asked questions

Recipe card

Slow Cooker Butternut Squash Turkey Chili

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb ground turkey
• 2 cups cubed butternut squash
• 1 packet chili seasoning
• 28 oz crushed tomatoes

Instructions

1. Place the ground turkey into the bottom of the slow cooker insert. Ensure the meat is evenly distributed to create a stable base for the remaining ingredients.
2. Add the cubed butternut squash on top of the turkey layer. Sprinkle the entire chili seasoning packet over the squash and turkey, ensuring even coverage for balanced flavor.
3. Pour the crushed tomatoes over the other ingredients. Cover the slow cooker and set it to cook on low for 4 hours until the squash is tender and the turkey reaches 165°F (74°C).
4. Stir the finished chili thoroughly to incorporate the tomatoes and seasoning. Ladle the hot mixture into bowls and serve immediately while steaming.

Estimated nutrition per serving

Calories

280

Protein

22 g

Carbohydrates

24 g

Fat

9.5 g

Fiber

6 g

Sugar

8 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.