Perfect for crisp fall evenings, chilly winter nights, or any time you want a warm, comforting meal, this Slow Cooker Turkey Chili with Butternut Squash combines sweet squash and a hint of smoky heat. It takes less than 15 minutes to prep and yields a simmering, satisfying chili by the end of the day. Serve with simple toppings and tweak the add-ins to make it your own family favorite.
What I Love About This Recipe
This chili is a go-to at home because it’s simple to make and easy to vary. The base is hearty enough to be a complete one-pot meal, yet versatile enough to portion for lunches or freeze for later. Adding extra vegetables stretches the recipe and boosts nutrition, which is why I include cubed butternut squash.
Using frozen cubed butternut squash keeps the dish convenient without sacrificing flavor. It’s available year-round and saves the time and effort of peeling, seeding, and dicing a fresh squash, while still giving that sweet, creamy texture that pairs beautifully with turkey and tomatoes.
Ingredients Needed
You don’t need an extensive ingredient list to build deep, balanced flavor in this chili. Key items include:
- Ground turkey – A lean, mild-flavored protein that works well in soups and stews and complements the sweetness of the squash.
- Jalapeño pepper – Adds a touch of heat; remove the seeds and finely dice to avoid large spicy bites.
- Red onion – Holds up well in slow-cooked dishes and brings a mild sweetness that plays nicely with tomatoes.
- Garlic – Jarred minced garlic makes this recipe quick and easy.
- Homemade chili seasoning – A simple seasoning blend adds the foundational chili flavor. Make a batch to keep on hand for future recipes.
- Chipotle chili powder – Adds a smoky kick. Adjust the amount to suit your spice preference.
- Fire-roasted crushed tomatoes – These add a slightly smoky, richer tomato flavor than plain canned tomatoes.
- Chicken bone broth – Adds savory depth to the chili base.
- Butternut squash – Frozen, cubed squash is convenient and adds sweetness and texture to the chili.
How To Make Slow Cooker Turkey Chili
- Brown the ground turkey in a skillet or multicooker, breaking it apart with a spatula until no longer pink.
- Transfer the turkey to the slow cooker and add the diced jalapeño (seeds removed if desired), diced red onion, minced garlic, and chili seasoning.
- Pour in the crushed tomatoes, chicken bone broth, and add the frozen cubed butternut squash (no need to thaw).
- Cover and cook on high for 3–4 hours or low for 6–8 hours, until flavors meld and the squash is tender.
Recipe Variations
- Sweet potatoes are an excellent substitute for butternut squash and are commonly available frozen and cubed.
- Add more vegetables by including diced red bell pepper with the onion and jalapeño. For extra protein and fiber, stir in a drained can of black beans or navy beans.
- Omit the squash if you prefer a more classic chili base and customize with other ingredients.
- Adjust heat by increasing or omitting the chipotle chili powder.
- This recipe also works with very lean ground beef or ground bison; swap proteins based on preference and adjust spices accordingly.
How To Serve Slow Cooker Turkey Chili
This recipe serves about 4–6 people (roughly 1.5–2 cups per serving). Keep toppings simple with diced avocado, chopped cilantro, sliced green onions, or extra fresh jalapeño.
Offer tortilla or corn chips, or serve with warm cornbread. Finish bowls with a dollop of sour cream or plain Greek yogurt and a sprinkle of shredded cheddar cheese for a cozy, satisfying meal.
Storing and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Freeze portions in airtight containers or freezer bags for up to 3 months. Reheat on the stove in a saucepan or microwave single servings.
To prep freezer meals: brown the turkey and let it cool, then combine it with the remaining ingredients in a freezer-safe bag or container and freeze flat. Thaw overnight in the fridge before cooking in the slow cooker.
Slow Cooker Turkey Chili FAQs
- Should meat be cooked before slow cooking? You can add raw ground meat to a slow cooker, but browning the turkey first improves flavor and prevents it from clumping.
- Can I use beef instead of turkey? Yes — choose a lean ground beef or try ground bison. Turkey lets the squash and roasted tomatoes stand out, but swaps work well if you prefer red meat.
- Is turkey chili healthier than beef chili? It depends on the full recipe. Turkey can be leaner, but overall nutrition varies by added ingredients, sodium, and fats used.
- How do I thicken chili? Reduce the initial amount of broth, or remove a ladle of liquid and whisk it with 1–2 tablespoons cornstarch, then stir back in and simmer until thickened.
Slow Cooker Turkey Chili with Butternut Squash
Jennifer Draper
Equipment
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Skillet
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Slow Cooker
Ingredients
- 1 pound ground turkey
- 1 jalapeno pepper, seeded and diced
- 1/2 cup diced red onion
- 2 teaspoons jarred minced garlic
- 2 tablespoons homemade chili seasoning
- ½ teaspoon chipotle chili powder
- 28 oz canned fire-roasted crushed tomatoes
- 1 cup chicken bone broth
- 12 oz frozen cubed butternut squash
Instructions
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Cook turkey in a skillet, breaking apart until browned.
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Add jalapeño, onion, garlic, and chili seasoning to the slow cooker.
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Stir in crushed tomatoes, chicken broth, and frozen cubed squash.
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Cover and cook on high for 3–4 hours or low for 6–8 hours.
Notes
- This recipe serves 4–6 people (about 1.5–2 cups per serving).
- Refrigerate leftovers for up to 3 days or freeze portions for up to 3 months.
- Reheat on the stove or in the microwave for single servings.
- Fresh butternut squash can be used instead of frozen if you prefer.
- Adjust spice by changing the amount of chipotle chili powder.
Nutrition
More Slow Cooker Chili Recipes
- Slow Cooker White Turkey Chili
- Slow Cooker Cincinnati Chili
- Slow Cooker Green Chicken Chili
- Slow Cooker Quinoa Chili
- Slow Cooker Bison Chili
- Slow Cooker Maple Bacon Chili