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Turkey, Butternut Squash Crockpot Chili

This is a hearty and healthy slow cooker recipe. Say “Yes” to seconds, no resolution problems here. The ingredients will sound a little strange but the end result is delicious and oh so satisfying on a cold Winter day in good old Jersey. 31 degrees today. Man winter bites, except for the food of course. Oh, the original recipe is from this month’s Better Homes and Gardens. I have doubled the turkey and the squash because I didn’t think there was enough in the original.


2 lbs. turkey breast tenderloin, cut into 1 inch pieces
1 28 oz. can diced tomatoes
1 15 oz. can black beans or chickpeas, rinsed and drained
1 8 oz. can tomato sauce
1 cup peeled, seeded, and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen corn
1/2 cup dried cranberries
1 fresh jalapeno pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
More Chicken Broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeno peppers, shredded


1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chick broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.

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