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Slow Cooker Creamy Turkey and Butternut Squash Chili

Slow Cooker Creamy Turkey and Butternut Squash Chili


  • Author: Melissa @ Bless This Mess
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: Serves 6 to 8 1x
Scale

Ingredients

  • 3 cups peeled and cubed butternut squash
  • 215 ounce cans of beans (I used Great Northern beans)
  • 115 ounce can diced tomatoes, undrained
  • 2 cups frozen corn
  • 1 medium onion, diced (about 1 cup)
  • 4 cups chicken broth
  • 23 cups leftover cooked turkey, cut into bite-sized pieces (chicken works too)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups cream

Instructions

  1. 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.

Notes

You have a few options when it comes to the meat. Using leftover cooked turkey is a convenient way to use up some leftovers, but if you don’t have it on hand it’s no big deal. You could also use 1 to 1 1/2 pounds raw chopped chicken instead of cooked turkey and let it cook in the slow cooker.

  • Category: Chili
  • Method: Slow Cooker
  • Cuisine: American
Nutrition Information: YIELD: 8 SERVING SIZE: 1 Bowl
Amount Per Serving: Calories: 185.9 Fat: 1.5g Cholesterol: 2.5mg Sodium: 1,381.4mg Carbohydrates: 35.4g Sugars: 5.9g Protein: 10.5g Vitamin A: 297.2µg Vitamin C: 17.9mg

Keywords: butternut squash slow cooker recipe, slow cooker chili recipe, leftover turkey recipe, Thanksgiving recipe