Slow Cooker Turkey Butternut Squash Chili
Chili season is here! This slow cooker butternut squash chili recipe is exactly what you need to make the next time you find yourself craving something nutritious, delicious, and super filling. It has a delicious sweet and savory flavor and is easily customizable when served with a variety of toppings. And the nutrition? Between the turkey, quinoa, and beans, each serving has 25 grams of protein and more than 12 grams of fiber (Try my healthy veggie soup for another fiber-packed meal.) Prep this turkey black bean chili in just 15 minutes and then let the slow cooker take over and you have yourself a cozy bowl of chili ready to eat!
I originally created this recipe back when we lived in Los Angeles and I feel like this recipe reflects both Midwest and Southern California influences. We add in some nutritious extras to classic chili (quinoa, squash, and black beans) all while keeping things super easy and quick in the slow cooker It’s LA super-healthy vibes all wrapped up in a satisfying bowl of stick-to-your-ribs chili. I love it when that happens!
Estimated reading time: 9 minutes
What You’ll Love About Hearty Butternut Squash Chili
- Nutritious and delicious
- Great source of protein
- Great source of fiber
- Easy to make
- Great prep-ahead meal
- Nourishing and cozy
Ingredients
- Oil – Use a neutral oil for cooking like an olive oil or other vegetable oil like avocado or canola oil.
- Turkey – We’re using ground turkey in this recipe, look for lean, but not 99% fat-free. You could also use ground chicken or ground beef if you prefer – any ground meat should work.
- Garlic – Use fresh garlic for best flavor or frozen garlic for a convenient shortcut.
- Squash – We’re using cubed butternut squash. I typically like to buy pre-cubed frozen squash to save myself some time, but fresh works beautifully as well, it takes a bit longer to cook.
- Marinara sauce – I use marinara sauce instead of diced tomatoes for a few reasons. One, it adds really rich and developed flavor without needing tons of cooking time and two, I prefer the texture of a smoother tomato. You could however use diced tomatoes or tomato sauce if you prefer. Fire-roasted tomatoes would also be delicious.
- Black beans – While the recipe calls for black beans, you could really use any type of beans – pinto beans, white beans, or even garbanzo beans.
- Quinoa – Quinoa adds a really satisfying component to the chili and is a great way to add in extra protein and fiber.
- Broth – You have options when it comes to broth! You could use chicken broth, vegetable broth, or your favorite bone broth. I typically love using bone broth for an extra protein boost, as well as a richer flavor.
- Spices – Chili powder, ground cumin, sea salt (add red pepper flakes or cayenne pepper for some heat if desired)
- Toppings – Serve with your favorite toppings, see below for ideas.
How to Make Slow Cooker Turkey Chili
This is an overview on how to make turkey chili in the crockpot, the detailed instructions can be found below in the recipe card.
FAQs
Can you make turkey black bean chili in the Instant Pot?
Yes, you can also make this simple turkey chili in the Instant Pot or pressure cooker.
To make in the Instant Pot, turn saute function on, add olive oil, and brown turkey as directed. Turn off, add remaining ingredients, reducing broth to 3 cups and cook on high pressure for 20 minutes. Quick release according to manufacturer instructions and serve.
Do you need to cook the quinoa?
No! It will cook right along with the chili in the slow cooker, don’t cook it ahead or it will turn to mush.
Storage Instructions
Store leftover chili in an airtight container in the refrigerator for 3-4 days.
How to reheat
Reheat leftovers in a saucepan on the stove or in the microwave until heated through.
Can you freeze slow cooker turkey chili?
Yes, this chili freezes really well! I love using portioned freezer containers like souper cubes so I can easily take out a serving. You can also freeze in glass freezer containers. Let the chili thaw before reheating.
What to Serve with Turkey and Butternut Squash Chili
Because this is such a filling and hearty meal, I typically keep it pretty simple with chips and lots of toppings. Here are some of our favorites:
- Chips – This chili is delicious scooped up with tortilla chips. You could also use corn chip scoops.
- Toppings – Sour cream or Greek yogurt, shredded cheddar cheese, sliced avocado, chopped onions, green onions, chopped cilantro, jalapeno slices, hot sauce, lime wedges
How to Feed Turkey Chili to the Whole Family
I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in.
I would recommend serving the turkey chili in a pinch bowl (taster bowl) if it’s a new or learning-to-like it food. Serve the meal with a few items you know your kids will eat, like fruit, milk, and/or bread and butter.
I first created this recipe when my kids were six months and three years old and they ate it then, but then went through a phase of not eating it and now my nine year old is back to eating it. 🙂 Sharing as I think it’s helpful to hear the ebbs and flows of feeding kids.
More Soup and Stew Recipes
If you like this butternut squash chili recipe, you might also like some of these other soup and stew recipes:
- Chicken Taco Soup
- Creamy Chicken Noodle Soup
- Best Homemade Beef Chili
- Protein Pastina Soup
- Vegetarian White Bean Chili
Slow Cooker Turkey Butternut Squash Chili
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex Mex
- Diet: Gluten Free
Description
You’ll love this nutritious and hearty turkey and butternut squash chili! Prep in 15 minutes and then let the slow cooker take over.
Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground turkey (not 99% fat-free)
- 2 tsp. sea salt, divided
- 3 cloves garlic, minced
- 16 oz. cubed frozen butternut squash (fresh squash instructions below)
- 24 oz. jar marinara sauce (Not Italian)
- 2 15–oz. cans of black beans, rinsed and drained
- 1 cup uncooked quinoa
- 4 cups chicken or vegetable broth
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- toppings: sour cream, shredded cheese, green onions, cilantro, tortilla chips
Instructions
- Heat olive oil in a large skillet over medium heat. Add turkey, 1 teaspoon sea salt, and garlic to pan and cook for about 4-6 minutes, breaking up with a wooden spoon, until almost cooked through. Transfer the ground turkey to the slow cooker.
- Add squash, marinara sauce, black beans, quinoa, broth, chili powder, ground cumin, remaining 1 teaspoon sea salt and pepper to slow cooker and stir to combine.
- Cook on High for 2-3 hours or Low for 4-5 hours, or until squash is tender.
- Season with additional salt and pepper to taste and top with favorite toppings.
Notes
- Makes 12 cups total, each serving is 1 1/2 cups.
- This chili is very thick, if you like your chili with a bit more liquid, add 2 additional cups (6 total) of broth.
- If you’re using raw butternut squash, the cooking time will take between 4-5 hours on High.
Food styling and photography by Loren Runion.
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So very cool – especially as it seems extremely easy to make.
That’s the best part! HA!
Making this weekend!
Would this freeze well, have you tried that?
Hi Sydney, I haven’t tried freezing this, but my guess is that it would freeze fine. I often freeze chilis and stews without any problem. If you do, let us know how it goes!