You’ll love the sweet-spicy flavors of this week’s chili recipe, which includes this week’s food of the week, butternut squash.
Just brown the turkey and put it and the rest of the ingredients into a slow cooker. When it’s done several hours later, voila! A full meal in one dish.
It makes an excellent meal prep recipe because it can keep several days in the refrigerator.
TIP: check your grocery store’s produce section for already cubed squash. Cutting up the squash is the most challenging part of this set-it-and-forget-it recipe!
Slow-Cooker Butternut Squash & Turkey Chili
(makes 6 servings)
- 1 Tbsp olive oil
- 1 lb (450 grams) lean ground turkey
- 1 28 oz (790 grams) can no-salt-added crushed tomatoes
- 1 15-oz (425 grams) can black beans, drained and rinsed
- 1 large onion, diced
- 4 cups (680 grams) cubed butternut squash (yield from a 3 lb (1.36 kg) squash)
- 1 cup (240 ml) water
- ¼ cup tomato paste
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- ¾ tsp pink Himalayan sea salt
- Hot sauce, to taste (2-3 dashes)
- 1 large garlic clove, chopped
Heat the olive oil in a nonstick skillet over medium-high heat. Add the turkey and brown, stirring frequently, for about 5-6 minutes. Place in a large slow cooker.
Add the tomatoes, black beans, onion, squash, water, tomato paste, chili powder, cumin, coriander, sea salt, hot sauce, and garlic. Stir well to combine. Cover and cook on high for 4 hours or low on 6-8 hours.
That’s IT. Enjoy 🙂