Ingredients
The following ingredients have 4 Servings
- 2 jalapeños
- 3 tablespoons olive oil
- 1 cup yellow onion (finely chopped )
- 3 cloves garlic (minced)
- 1 ½ teaspoons chili powder
- 2 teaspoons cumin (ground )
- ½ teaspoon smoked paprika
- 1 pound ground turkey
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 cups butternut squash (diced, ¼-inch cubes)
- 28 ounces diced tomatoes (canned, with liquid)
- 15 ounces kidney beans (can, drained and rinsed)
- ½ cup yellow corn kernels (raw, canned, or frozen )
- ¾ cup yellow bell pepper (¼-inch dice)
- ¼ teaspoon apple cider vinegar
- 1 cup unsalted chicken stock
- ½ cup sour cream (for garnish )
- ½ cup cheddar cheese (grated, for garnish )
- ¼ cup green onion (sliced, for garnish (optional))
Instruction
- Place jalapeno peppers on a foil-lined sheet pan, and drizzle 1 tablespoon olive oil to lightly coat.
- Broil for 5 minutes at about 6-inches from the top of the oven.
- Flip and broil another 5 minutes until brown and blistered on both sides. Remove and allow to cool.
- Remove the stem and seeds, mince and add to the slow cooker.
- In a medium-sized microwave-safe bowl add 1 tablespoon olive oil, onions, garlic, chili powder, cumin, and paprika. Stir to combine.
- Microwave mixture for 2 minutes, then stir. Cook 2 more minutes, then transfer to the slow cooker.
- Warm 1 tablespoon olive oil in a large saute pan over medium heat.
- Add ground turkey, black pepper and salt, cook until no longer pink, about 5 minutes. Break up the meat with a spoon, but leave some larger chunks. Transfer to the slow cooker.
- Add butternut squash, tomatoes and the juice, beans, corn, bell pepper, apple cider vinegar and chicken stock to the slow cooker.
- Cover and cook until squash is tender on high setting for 3 to 4 hours, or low setting for 5 to 6 hours.
- Taste and season with salt and pepper as desired. Add more chicken stock if needed.
- Serve hot. Garnish with green onions and cheddar cheese if desired.
