Slow Cooker Turkey and Butternut Squash Chili

Makes 8 servings (1cups)


  • 1 tablespoon canola oil
  • 1 (1-lb.) package 97% lean ground turkey
  • 1 red bell pepper, chopped
  • 1 medium-size yellow onion, chopped
  • 2 teaspoons minced garlic
  • 3 cups peeled and cubed butternut squash
  • 1 (28-oz.) can crushed tomatoes
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 2½ tablespoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • ¼ teaspoon salt



  1. Heat oil in a large nonstick skillet over medium-high heat. Add turkey, bell pepper, onion, and garlic, and cook, stirring to crumble, 6 to 8 minutes or until browned.

  2. Transfer mixture to a slow cooker. Stir in remaining ingredients.

  3. Cover and cook on low power for about 6 hours.


Note: Serve with a dash of hot sauce, and top with shredded low-fat cheese, light sour cream, chopped green onions, or fresh cilantro, if desired.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]: 

190 calories; 3.5 g total fat; 0.5 g saturated fat; 17 g protein;

22 g carbohydrate; 6 g fiber; 440 mg sodium