Butternut Squash Turkey Chili {Instant Pot and Slow Cooker}

Name: Butternut Squash Turkey Chili {Instant Pot and Slow Cooker}
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 large servings
Ingredients: 1 tablespoon oil; ½ cup diced onion; 1 tablespoon minced garlic; 1 pound ground turkey; 2 medium bell peppers; 1 14 ounce can low sodium black beans, rinsed and drained; 1 14 ounce can low sodium kidney beans, rinsed and drained; 1 10 ounce can diced tomatoes & green chiles (including liquid); 3 ounces canned tomato paste; 1 small butternut squash; ¼ cup chili powder; 1 tablespoon ground cumin; 1 teaspoon coriander powder; 3/4 teaspoon fine sea salt; 2 cups chicken stock or vegetable stock*; Juice of 1 lime; sour cream; shredded cheese; chopped cilantro; avocado slices

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8 large servings
Calories
317 kcal
Course
Main Course
Cuisine
American

Butternut Squash Turkey Chili {Instant Pot and Slow Cooker}

Iris Warren

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Butternut Squash Turkey Chili with bell peppers, black beans, kidney beans and loads of flavor! A hint of lime goes a long way in this recipe. Recipe instructions for slow cooker, Instant Pot pressure cooker and stovetop.

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Ingredients

Servings

1 tablespoon oil
½ cup diced onion
1 tablespoon minced garlic
1 pound ground turkey 97% lean
2 medium bell peppers I used red and yellow
1 14 ounce can low sodium black beans, rinsed and drained
1 14 ounce can low sodium kidney beans, rinsed and drained
1 10 ounce can diced tomatoes & green chiles (including liquid)
3 ounces canned tomato paste
1 small butternut squash cubed (about 3 cups)
¼ cup chili powder
1 tablespoon ground cumin
1 teaspoon coriander powder
3/4 teaspoon fine sea salt to taste
2 cups chicken stock or vegetable stock*
Juice of 1 lime

toppings

sour cream
shredded cheese
chopped cilantro
avocado slices

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Instructions

SLOW COOKER

In large skillet over medium heat, add oil, diced onion and garlic stirring frequently for 2 minutes. Add ground turkey and brown slightly, stirring to crumble, about 3-4 minutes. Transfer to slow cooker and add bell peppers, beans, tomato paste, canned tomatoes, butternut squash, spices, salt, stock and juice of lime. Stir until well combined, lock lid and cook on low for 3-4 hours until squash is tender.

PRESSURE COOKER

Set pressure cooker (Instant Pot) to "sauté" mode. Add oil, onion, garlic and ground turkey to pot. I like to sprinkle on a little bit of extra cumin and chili powder here while the meat is browning. Crumble with large wooden spoon until browned. Add bell peppers, beans, tomato paste, spices, salt, 1 cup stock*, lime (leave out butternut squash right now). Stir ingredients in pot until well combined, then add butternut squash on top and do not stir. Close lid, make sure valve stem is set to sealed. Set pot to "manual" mode on "high pressure" for 15 minutes. Quick release the pressure (cover stem with towel); remove lid and stir butternut squash into the chili.

STOVETOP

Place large pot or dutch oven on stove over medium heat. Once pot is warm add oil, diced onion and minced garlic, stirring frequently until fragrant. Add ground turkey breaking up with wooden spoon and brown for about 5 minutes. Add in spices, salt, tomato paste, bell peppers, butternut squash and cook down for about 5 minutes. Add beans, stock and juice of 1 lime and stir until combined. Bring pot to simmer and cook uncovered for about 30-40 minutes or until squash is tender. Serve warm in bowls using your favorite toppings.

Notes

Time shown in recipe card is for Instant Pot Pressure Cooker. The slow cooker will take 4 hours. Cooking on the stovetop will take about 45 minutes.
To prepare the butternut squash: First peel butternut squash with vegetable peeler going around twice. Scoop out seeds and cut into about 1" cubes. If you don't have super sharp knives, you can soften the squash in a preheating oven set at 300ºF (about 8-10 minutes). Let cool before cutting lengthwise and scooping out seeds. *I found using the Pressure Cooker method, you can use less liquid – only 1 cup of stock is needed. If you use the full 2 cups, the chili will be quite liquid-y.
To prepare the butternut squash: First peel butternut squash with vegetable peeler going around twice. Scoop out seeds and cut into about 1" cubes. If you don't have super sharp knives, you can soften the squash in a preheating oven set at 300ºF (about 8-10 minutes).
Let cool before cutting
lengthwise and scooping out seeds.

Nutrition Information

Show Details

Serving 1/8th Calories 317kcal (16%) Carbohydrates 49g (16%) Protein 20g (40%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Cholesterol 39mg (13%) Sodium 581mg (24%) Fiber 10g (40%) Sugar 14g (28%)

Nutrition Facts

Serving: 8large servings

Amount Per Serving

Calories 317 kcal

% Daily Value*

Serving	1/8th
Calories	317kcal	16%
Carbohydrates	49g	16%
Protein	20g	40%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Cholesterol	39mg	13%
Sodium	581mg	24%
Fiber	10g	40%
Sugar	14g	28%