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
Units
Scale
- 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.