Easy Turkey Chili with Butternut Squash Slow Cooker Recipe

October began with early morning hints of cooler weather to come. This got me to thinking of chili.

(You can skip the turkey and make this a vegetarian dish if you like.)

My three essential kitchen appliances are:

1) the coffee pot

2) the rice cooker

3) the slow cooker (I have two, large and small)

For the record, I’m an intuitive cook, which means I really stink at following step-by-step instructions of any kind. I love simple and easy and failproof. This is all that. Tasty and easy. If you can open a can, you can make this. No, it’s not haute cuisine, but you can prep it and walk away then come home later to a bowl of tasty, comfort food.

You can use whatever veggies you like, whatever spices you prefer. Here’s what I used:

1 package of ground turkey

1 carton of vegetable broth

1/2 can of black beans

1 whole can (small) red beans

1 package of frozen Italian vegetables (cauliflower, zucchini, carrots, Italian green beans)

1 small can white corn (drain water before adding)

1 small can diced tomatoes with cilantro and green chilies

1/2 Butternut squash

oregano

a garlic powder blend to season or two cloves chopped garlic

Can serve solo or with rice, bread, crackers, couscous.

I put the ground turkey in the bottom and poured in the vegetable broth and turned the cooker on high. Chopped the butternut squash in half, cubed one half, saved the other for another time. Added cubed squash. Added all other ingredients, seasoned with a garlic powder blend and oregano.

Allow to cook for 8 hours.

The first meal, we ate the chili with crackers; for a bit of variety, I made Israeli couscous seasoned with garlic and served the chili on the couscous. That worked out well for flavor and texture.

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