Introduction
Slow Cooker Turkey Butternut Squash Chili is a hearty and nutritious dish that perfectly combines the flavors of ground turkey, wholesome vegetables, and warming spices. This chili is not only easy to make but is also packed with protein and fiber, making it an excellent meal option for any day of the week. With minimal prep work and a slow cooker to do the heavy lifting, this chili can simmer to perfection while you go about your day.
Detailed Ingredients with measures
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
Prep Time
Preparation for this dish takes about 10-15 minutes. You’ll need to chop garlic, rinse and drain the black beans, and prepare any toppings you’d like to use.
Cook Time, Total Time, Yield
Cook Time: 2-3 hours on High or 4-5 hours on Low
Total Time: Approximately 4 hours (includes cook time)
Yield: Serves 6-8
With its delightful blend of flavors and comforting textures, Slow Cooker Turkey Butternut Squash Chili is perfect for cozy weeknight dinners or meal prepping for the week ahead. Enjoy!
Detailed Directions and Instructions
Prepare the Ingredients
Gather all the necessary ingredients: olive oil, ground turkey, sea salt, garlic, frozen butternut squash, marinara sauce, black beans, quinoa, broth, chili powder, ground cumin, and desired toppings.
Sauté the Turkey
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground turkey, 1 teaspoon of sea salt, and 3 minced garlic cloves. Cook for approximately 4-6 minutes, using a wooden spoon to break up the turkey, until it’s almost cooked through.
Transfer to Slow Cooker
Once the ground turkey is nearly done, transfer it from the skillet to the slow cooker.
Add Remaining Ingredients
In the slow cooker, add 16 oz. of cubed frozen butternut squash, 24 oz. jar of marinara sauce, 2 cans of rinsed and drained black beans (15 oz. each), 1 cup of uncooked quinoa, 4 cups of chicken or vegetable broth, 2 tablespoons of chili powder, 1 tablespoon of ground cumin, the remaining 1 teaspoon of sea salt, and pepper. Stir everything together until well combined.
Set the Cooking Time
Cover the slow cooker and set it to cook on High for 2-3 hours or on Low for 4-5 hours, until the squash is tender.
Season and Serve
Once cooking is complete, taste the chili and adjust seasoning with additional salt and pepper if desired. Serve the chili hot and top with your choice of sour cream, shredded cheese, green onions, cilantro, and tortilla chips.
Notes
Using Fresh Butternut Squash
If you prefer to use fresh butternut squash, peel it, remove the seeds, and cut it into ½-inch cubes. You can roast it beforehand for a deeper flavor or add it directly to the slow cooker.
Choosing Marinara Sauce
Use a marinara sauce that is not Italian-style to enhance the flavor profile of the chili. Avoid overly seasoned sauces that may overpower the dish.
Cook Time Flexibility
Feel free to adjust the cooking time based on your slow cooker model. Make sure to check for tenderness in the squash before serving.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
Vegan Adaptation
To make this chili vegan, substitute ground turkey with plant-based ground meat and use vegetable broth. Ensure all other ingredients are vegan-friendly.
Cook Techniques
Searing the Ground Turkey
Start by heating olive oil in a skillet over medium heat. This technique enhances the flavor by developing caramelization on the meat. Add ground turkey, sea salt, and minced garlic, and cook until the turkey is almost fully cooked through, about 4-6 minutes. This initial cooking helps to build a rich flavor base for the chili.
Using a Slow Cooker
Transfer the partially cooked turkey to the slow cooker to allow it to finish cooking gently with the other ingredients. This method ensures that all flavors meld together and the meat remains tender and juicy. Cook on High for 2-3 hours or Low for 4-5 hours.
Incorporating Frozen Vegetables
Using frozen cubed butternut squash is an efficient way to save prep time. Just add it directly to the slow cooker. If using fresh squash, be sure to peel and cube it beforehand and adjust cooking time as necessary.
Batch Cooking with Beans and Quinoa
Rinsing and draining black beans before adding them to the slow cooker helps reduce sodium levels. Uncooked quinoa can be mixed in directly, as it will absorb the flavors and liquid while cooking. This technique adds heartiness to the chili.
Seasoning for Flavor
In the slow cooker, mix in chili powder and ground cumin along with remaining salt. This ensures an even distribution of spices throughout the dish, enhancing the overall flavor profile.
Adjusting Seasoning
After cooking, taste the chili and adjust seasoning with additional salt and pepper as needed. This final touch allows you to customize the flavor to your preference.
FAQ
Can I use a different type of meat instead of ground turkey?
Yes, you can substitute ground turkey with ground chicken, beef, or a plant-based meat alternative, but cooking times may vary.
How can I make this recipe vegetarian?
You can omit the ground turkey and use additional beans or lentils for protein. Make sure to use vegetable broth as well.
Can I use fresh butternut squash instead of frozen?
Yes, if using fresh butternut squash, peel and cube it before adding it to the slow cooker. You may need to extend the cooking time slightly.
What toppings work well with this chili?
Popular toppings include sour cream, shredded cheese, green onions, cilantro, and tortilla chips.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the chili for longer storage, keeping it in a freezer-safe container for up to 3 months.
Conclusion
This Slow Cooker Turkey Butternut Squash Chili is a delicious and hearty meal packed with nutrients, making it a perfect choice for any occasion. With a balance of protein, vegetables, and flavors, it is satisfying and can be easily tailored to your preferences. Enjoy it with your favorite toppings for an extra burst of flavor.
More recipes suggestions and combination
Vegetarian Quinoa Chili
Replace the ground turkey with an assortment of beans and lentils, and use vegetable broth for a meat-free alternative.
Chicken and Sweet Potato Chili
Swap out ground turkey for shredded chicken and butternut squash for sweet potatoes, adding a hint of cinnamon for warmth.
Beef and Corn Chili
Use ground beef instead of turkey and add a can of corn for sweetness and texture, enhancing the flavor with smoked paprika.
Spicy Turkey Vegetable Soup
Add more vegetables like diced bell peppers and zucchini for a soupier consistency, and increase the chili powder for an extra kick.
Chili-stuffed Peppers
Use the chili mixture to stuff bell peppers, top with cheese, and bake until the peppers are tender for a fun twist on serving.