Slow Cooker Turkey Chili

    • Prep:

      15 min.

    • Total:

      240 min.

  • Makes

    4-6 Servings

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Pull out the slow cooker and let’s get ready for a cozy weekend indoors with our heart healthy chili. Packed high with lean ground turkey and loaded with garbanzo and black beans, this chili has a silky texture thanks to healthy pureed butternut squash. A dollop of low fat sour cream and chopped tomatoes keep things bright and a pinch of cilantro makes it real. Enjoy!

Ingredients

  • Olivio Buttery Spray (sub for melted Vegan if dairy-free)
  • 3 Tbs Olivio Original or Vegan (Dairy-Free) Buttery Spread
  • 1 lb butternut squash, diced
  • 2 lbs lean ground Turkey
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 tsp ground Cumin
  • 1 tsp dried Oregano
  • 1 tsp Chili Powder
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 1 5 oz can mild Green Chilis, diced
  • 2 cups Chicken Stock
  • Salt to taste

 

 

Preparation

  1. Preheat oven to 350*. Toss the diced butternut squash with Olivio Buttery Spray and season with salt. Roast for 30 minutes or until fork tender.
  2. Meanwhile, melt Olivio Buttery Spread in a large sauté pan and brown the turkey meat with cumin.
  3. Transfer the turkey meat to the slow cooker and return the pan to the burner and sautee onions and garlic for 4 minutes, stirring occasionally.
  4. Add the onion mixture to the slow cooker.  Then add the chili powder, oregano, garbanzo beans, black beans, green chilis, chicken stock and roasted butternut squash.
  5. Cover and cook on high for 4 hours.  Season to taste with salt and serve with a spoonful of sour cream, cilantro and diced tomatoes.

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