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Why You'll Love This savory slow cooker turkey chili with winter squash and beans
- Easy to Make: This recipe is perfect for busy weeknights or weekends, as it requires minimal preparation and can be cooked in a slow cooker.
- Customizable: You can adjust the level of spiciness, add your favorite toppings, or substitute different types of protein or vegetables to suit your taste.
- Nutritious: This recipe is packed with protein, fiber, and vitamins from the turkey, beans, and winter squash, making it a healthy and satisfying meal.
- Slow Cooker Friendly: The slow cooker does all the work, allowing you to come home to a hot, ready-to-eat meal that's perfect for a busy lifestyle.
- Perfect for Crowds: This recipe makes a large batch of chili, making it perfect for potlucks, parties, or family gatherings.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch of chili, making it a cost-effective meal option.
- Freezer Friendly: You can freeze the cooked chili for up to 3 months, making it a great option for meal prep or future meals.
- Delicious: The combination of flavors and textures in this recipe creates a truly delicious and satisfying meal that's sure to become a favorite.
Ingredient Breakdown
The key ingredients in this recipe are ground turkey, winter squash, canned beans, diced tomatoes, and a blend of spices. The ground turkey provides a lean protein source, while the winter squash adds natural sweetness and creamy texture. The canned beans, such as kidney beans or black beans, add fiber and protein, while the diced tomatoes provide a burst of juicy flavor. The blend of spices, including cumin, chili powder, and smoked paprika, adds depth and warmth to the dish. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make savory slow cooker turkey chili with winter squash and beans
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
Add the diced onion, minced garlic, and grated ginger to the skillet and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the cumin, chili powder, and smoked paprika and cook for 1 minute.
Add the diced winter squash and canned beans to the slow cooker. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.
Add the diced tomatoes and chicken broth to the slow cooker and stir to combine. Cook for an additional 30 minutes to 1 hour, or until the flavors have melded together and the chili has thickened slightly.
Season the chili with salt and pepper to taste, then serve hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients, such as ripe winter squash and lean ground turkey, to ensure the best flavor and texture.
Cook the winter squash until it is tender, but still retains some crunch. Overcooking can make it mushy and unappetizing.
If you like a little heat in your chili, add some diced jalapenos or serrano peppers to the pot. You can also add a sprinkle of cayenne pepper or red pepper flakes for extra flavor.
Let the chili simmer for at least 30 minutes to allow the flavors to meld together and the ingredients to cook evenly. This will result in a rich and satisfying flavor.
Try different toppings, such as shredded cheese, sour cream, or diced onions, to find your favorite combination. You can also add some crusty bread or crackers for a satisfying crunch.
Serve the chili with some crusty bread, a side salad, or a batch of warm cornbread for a satisfying and filling meal.
Common Mistakes to Avoid
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Not Browning the Turkey: Failing to brown the ground turkey can result in a lack of flavor and texture in the chili. Make sure to cook the turkey until it is no longer pink and has developed a nice brown crust.
Fix: Take the time to brown the turkey properly, breaking it up with a spoon as it cooks. This will add depth and richness to the chili.
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Overcooking the Squash: Overcooking the winter squash can make it mushy and unappetizing. Make sure to cook it until it is tender, but still retains some crunch.
Fix: Check the squash regularly as it cooks, and remove it from the pot when it is tender but still slightly firm. You can also add it to the pot towards the end of cooking time to prevent overcooking.
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Not Seasoning Enough: Failing to season the chili adequately can result in a bland and unappetizing flavor. Make sure to taste and adjust the seasoning as you go.
Fix: Take the time to taste and adjust the seasoning, adding more salt, pepper, or spices as needed. You can also add a splash of acidity, such as lemon juice or vinegar, to brighten the flavor.
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Not Letting it Simmer: Not letting the chili simmer for at least 30 minutes can result in a lack of flavor and texture. Make sure to let it cook for a sufficient amount of time to allow the flavors to meld together.
Fix: Let the chili simmer for at least 30 minutes to allow the flavors to meld together and the ingredients to cook evenly. This will result in a rich and satisfying flavor.
Variations & Substitutions
Replace the ground turkey with an additional can of beans, such as black beans or kidney beans, or with some sautéed mushrooms or eggplant.
Add some diced jalapenos or serrano peppers to the pot, or sprinkle some cayenne pepper or red pepper flakes on top of the chili for an extra kick of heat.
Replace the diced tomatoes with some canned white beans, such as cannellini or Great Northern beans, and add some chopped green chilies or jalapenos for a spicy kick.
Replace the ground turkey with some sautéed mushrooms or eggplant, and use a vegan broth or stock instead of chicken broth. You can also add some nutritional yeast for a cheesy flavor.
Storage & Make-Ahead
The cooked chili can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The cooked chili can be stored in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The cooked chili can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of winter squash?
Yes! You can use different types of winter squash, such as acorn squash, butternut squash, or delicata squash. Just adjust the cooking time based on the type and size of the squash.
Can I add other ingredients to the chili?
Yes! You can add other ingredients to the chili, such as diced bell peppers, chopped onions, or sliced mushrooms. Just adjust the cooking time and seasoning accordingly.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Just brown the ground turkey and cook the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the cooked chili?
Yes! The cooked chili can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Can I make this recipe vegetarian or vegan?
Yes! You can make this recipe vegetarian or vegan by replacing the ground turkey with sautéed mushrooms or eggplant, and using a vegan broth or stock instead of chicken broth. You can also add some nutritional yeast for a cheesy flavor.
Savory Slow Cooker Turkey Chili with Winter Squash and Beans
Ingredients
- 1 lb ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Step 1: Brown the Ground Turkey. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks.
- Step 2: Soften the Onion and Garlic. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
- Step 3: Add the Spices and Cook. Add the chili powder, cumin, cayenne pepper, salt, and black pepper to the skillet and cook for 1-2 minutes, until the spices are fragrant.
- Step 4: Add the Squash and Tomatoes. Add the cubed butternut squash and diced tomatoes to the slow cooker. Stir to combine.
- Step 5: Add the Cooked Turkey and Beans. Add the cooked ground turkey and red kidney beans to the slow cooker. Stir to combine.
- Step 6: Cook on Low. Cook the chili on low for 6 hours, until the squash is tender.
- Step 7: Taste and Adjust. Taste the chili and adjust the seasoning as needed.
- Step 8: Serve and Enjoy. Serve the chili hot, garnished with chopped fresh cilantro if desired.
Recipe Notes
- To make this recipe in a Dutch oven, brown the ground turkey and cook the onion and garlic in the pot, then add the remaining ingredients and simmer for 30-40 minutes, until the squash is tender.
- To make this recipe in a pressure cooker, brown the ground turkey and cook the onion and garlic, then add the remaining ingredients and cook for 10-15 minutes, until the squash is tender.
- You can also use ground beef or ground pork in place of the ground turkey.
- To add some heat to the chili, add more cayenne pepper or use hot sauce to taste.
- You can serve the chili with a variety of toppings, such as shredded cheese, sour cream, and diced onions.
