Not your ordinary chili recipe, this slow cooker version combines turkey with butternut squash, corn, cranberries, and jalapeño pepper for a unique taste sensation.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
10 hrs to 12 hrs on low or 5 to 6 hours on high
Servings:
6
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Ingredients

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Directions

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  • In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.

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  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

301 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 64mg; sodium 1051mg; potassium 961mg; carbohydrates 35g; fiber 8g; sugar 15g; protein 29g; vitamin a 4519IU; vitamin c 25mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6 1mg; folate 52mcg; vitamin b12 1mcg; calcium 242mg; iron 4mg.

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