Slow Cooker Turkey Chili
Yield: 8 servings
Calories: 212kcal
Slow cooker turkey chili with roasted jalapeños, butternut squash, tomatoes, beans, corn, and savory spices.
Ingredients
- 2 jalapeños
- 3 tablespoons (45 ml) olive oil
- 1 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ teaspoons chili powder
- 2 teaspoons cumin, ground
- ½ teaspoon smoked paprika
- 1 pound (454 g) ground turkey
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 cups (330 g) butternut squash, diced, ¼-inch cubes
- 28 ounces diced tomatoes, canned, with liquid
- 15 ounces kidney beans, can, drained and rinsed
- ½ cup (143 g) yellow corn kernels, raw, canned, or frozen
- ¾ cup (110 g) yellow bell pepper, ¼-inch dice
- ¼ teaspoon apple cider vinegar
- 1 cup (240 ml) unsalted chicken stock
- ½ cup (120 ml) sour cream, for garnish
- ½ cup (60 g) cheddar cheese, grated, for garnish
- ¼ cup green onion, sliced, for garnish (optional)
Special Equipment
Instructions
- Place jalapeno peppers on a foil-lined sheet pan, and drizzle 1 tablespoon olive oil to lightly coat.
- Broil for 5 minutes at about 6-inches from the top of the oven.
- Flip and broil another 5 minutes until brown and blistered on both sides. Remove and allow to cool.
- Remove the stem and seeds, mince and add to the slow cooker.
- In a medium-sized microwave-safe bowl add 1 tablespoon olive oil, onions, garlic, chili powder, cumin, and paprika. Stir to combine.
- Microwave mixture for 2 minutes, then stir. Cook 2 more minutes, then transfer to the slow cooker.
- Warm 1 tablespoon olive oil in a large saute pan over medium heat.
- Add ground turkey, black pepper and salt, cook until no longer pink, about 5 minutes. Break up the meat with a spoon, but leave some larger chunks. Transfer to the slow cooker.
- Add butternut squash, tomatoes and the juice, beans, corn, bell pepper, apple cider vinegar and chicken stock to the slow cooker.
- Cover and cook until squash is tender on high setting for 3 to 4 hours, or low setting for 5 to 6 hours.
- Taste and season with salt and pepper as desired. Add more chicken stock if needed.
- Serve hot. Garnish with green onions and cheddar cheese if desired.
Nutrition
Calories: 212kcal | Carbohydrates: 21g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 353mg | Potassium: 451mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3500IU | Vitamin C: 64.4mg | Calcium: 70mg | Iron: 1.4mg
Recipe Link
Recipe Video