Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil or olive oil
  • 2 lbs lean ground turkey
  • 1 large yellow onion (diced)
  • 2 14.5 oz fire roasted diced tomatoes
  • 2 poblano peppers (diced)
  • 1 red bell pepper (diced)
  • 1 jalapeno pepper (diced with seeds removed)
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 3 stalks celery (diced)
  • 2 tsp cumin
  • 2 tsp kosher salt + more to taste
  • 1 tsp chipotle pepper powder
  • 1 large butternut squash* (peeled, diced and seeds removed)
  • 1/2 cup fresh cilantro ((for serving))
  • 1 large avocado (diced (for serving))
  • 2 limes ((for serving))

Instruction

  • Begin by heating a large skillet to medium high heat. Once hot, coat with oil. Toss in turkey and onion. Cook until turkey is browned and cooked (about 5-7 minutes), continuing to stir and break up with a wooden spoon. Drain fat and liquid.
  • Place turkey in the bottom of the slow cooker. Add the tomatoes with juices, celery, and all peppers. In a small bowl, stir together the chili powder, paprika, cumin, salt, and chipotle powder. Pour in the slow cooker, and give the mixture a good stir so that the turkey, tomatoes, and peppers are all well coated with spices.
  • Top the chili with the butternut squash (don't stir), allow it to sit on top of the mixture. Set the slow cooker to low and cook for 6 hours. Alternatively, set the slow cooker to high and cook for 3-4 hours.
  • After cooking is complete, stir the mixture, adding in additional salt if needed. Serve hot with fresh cilantro, avocado, and a squeeze of lime juice.