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Slow Cooker Butternut Squash Chili

Slow Cooker Turkey Butternut Squash Chili

A full-flavored chili embellished with butternut squash, which adds a hit of sweetness to the smoke and heat of the dish.  It's comfort food that comes with a whole lot of nourishment. If you want to make this when winter squash is no longer in season, substitute 1 cup red bell peppers for the squash.

Course Dinner
Cuisine Tex Mex
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 to 5 servings
Calories 326 kcal
Author Katie Morford


  • 2 teaspoons extra-virgin olive oil
  • 1 medium diced yellow onion
  • 1 pound ground turkey
  • One 1 1/4-ounce packet taco seasoning mix
  • 2 cups cubed (1/2-inch) butternut squash
  • 1 cup corn kernels, fresh or frozen
  • One 15-ounce can pinto beans, rinsed and drained
  • One 14.5-ounce can diced tomatoes, not drained
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 1/3 cup water
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon Cayenne pepper (more if you like it spicy)
  • Garnishes, such as sour cream, avocado, cilantro, cheese, and lime juice


  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute until tender, 5 minutes. Add the turkey and saute until cooked through, breaking up the turkey with a spoon as it cooks. Transfer to the slow cooker. 

  2. Add the taco seasoning mix, squash, corn, beans, tomatoes, tomato paste, flour, and water. Secure the lid on the pot and cook until the chili thickens and is full of flavor, low for 6 hours or high for 4 hours. Add the salt and cayenne and stir well. 

  3. Ladle into bowls and top with favorite garnishes.