Slow Cooker Creamy Turkey and Butternut Squash Chili is the best of so many worlds. Slow cooker meal? Check. Healthy? Check. Use some leftover turkey from Thanksgiving? Check (but not necessary if you don’t have it, see the notes on the recipe). This recipe is also part of the November #eatseasonal group, which means other bloggers have made delicious recipes using seasonal ingredients and you can find links to all of their dishes down below!
This group of bloggers has been a huge treat for me to work with this year, and this month is no different. Here’s what a seasonal taste of November looks like!
Butternut Squash Apple Soup with Sage Parmesan Croutons by Well Plated
Whole Wheat Pancakes with Balsamic Caramel Apples by Climbing Grier Mountain
Portuguese Kale and Potato Soup by Letty’s Kitchen
Easy Cranberry, Apple & Pomegranate Sauce by Cookin’ Canuck
Beet, Goat Cheese and Hazelnut Galette by Vintage Mixer
Endive Salad Bites with Pears, Blue Cheese, & Pecans by Flavor the Moments
Pumpkin Roll by Foodie Crush
Butternut Squash Burrito Bowls by Mountain Mama
Butternut Squash and Rosemary Biscuits by Completely Delicious
Mascarpone Mashed Potatoes with Sage Browned Butter by Floating Kitchen
Honey Roasted Beets and Kale by Food for My Family
Homemade Cinnamon Apple Pop-Tarts by From Gate to Plate
Who knew that so many delicious things could be made in late fall?
Becky from the Vintage Mixer is the mastermind behind this group and she also creates gorgeous monthly produce guides to go along with it. I love knowing what is in season this time of year because not only will these items be fresh and full of flavor, but they are also what is on sale! This is a great guide to do some meal planning around.
Winter squash in all it’s varieties is one of my favorite foods. I grew a bunch of little butternut squash in my garden this year, so that’s what I chose to use in this recipe. You could use just about any hard sweet winter squash including pumpkin, acorn, sweet meat, or banana squash. I think spaghetti squash would be the only one I wouldn’t use because of texture issues.
No matter what you choose, the sweet squash is the perfect complement to hearty rich chili. As the chili cooks, the squash starts to break down a bit and acts as a natural thickener to your dish. The color is gorgeous, too. This butternut squash chili couldn’t be easier either, because it’s made in the slow cooker. Serve it with a side of 100% Whole Grain Honey Cornbread and you’ll have yourself one vegetable packed meal that is sure to fill bellies and souls on a cold day.
The butternut squash chili isn’t spicy on its own, but feel free to garnish heavily with hot sauce. Avocado or an extra-large dollop of sour cream are also fabulous on top.
- 3 cups peeled and cubed butternut squash
- 2 - 15 ounce cans of beans (I used Great Northern beans)
- 1 - 15 ounce can diced tomatoes, undrained
- 2 cups frozen corn
- 1 medium onion, diced (about 1 cup)
- 4 cups chicken broth
- 2-3 cups leftover cooked turkey, cut into bite-sized pieces (chicken works too)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 2 cups cream
- In the bowl of your slow cooker add all of the ingredients except for the cream. Stir to combine. Cook for 4-5 hours on high or 6-8 hours on low, until the vegetables are cooked through and tender. Add the cream just before serving and stir to combine. Adjust the seasonings to taste. Serve hot.
For this recipe, I recommend:
This is the perfect post for Monday because now you can make any of these recipes this week and add even more to your meal plan! Those apple pancakes are calling my name! What’s looking good to you?!