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Butternut Pass on this Chili

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All the fall things are in this butternut squash and turkey stew! I make this chili at night before going to bed, or in the morning before going to work. There are lots of ways to make this quicker, cheaper, and easier than the original recipe as well. I got the vegetables at my local farmers market to save money. If there isn't a farmers market close, frozen peppers, onions, and butternut squash will definitely work! Additionally, I keep a pantry full of various spices but packets of chili seasoning can cut the costs of buying multiple spices. Serve with sides of cheese, sour cream, fritos, cornbread, jalapeños, etc.

Butternut Pass on this Chili

  • Servings: 1.5 cups
  • Yield: 8
  • Prep Time: 20 hr
  • Cooking Time: 8 hr


  • 2 lbs ground turkey
  • 1 Tbsp +½ tsp salt
  • 1 Tbsp +½ tsp pepper
  • 1 Green Pepper, chopped
  • 1 Red Pepper, chopped
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 1 jalapeño, chopped
  • 1 serrano chile, chopped
  • 4 cloves garlic, minced
  • 2 cups butternut squash
  • 2 14.5oz cans of diced tomatoes
  • 1 14.5oz can of kidney beans
  • 1 TBsp garlic powder
  • 1 TBsp oregano
  • 1 TBsp onion powder
  • 2 TBsp cumin
  • 2 ½ TBsp chili powder
  • 2 TBsp hot paprika
  • 1 tsp cayenne
  • 1 TBsp dark cocoa powder


  1. In a saucepan, brown the turkey meat on medium heat with ½ tsp salt and ½ tsp pepper.
  2. While the turkey is browning, place peppers, jalapeno, onion, garlic, squash, diced tomatoes, and kidney beans in a crockpot.
  3. Place the browned turkey meat into the crockpot.
  4. Add in remainder of the salt and pepper, garlic powder, oregano, onion powder, cumin, chili powder, paprika, cayenne, and cocoa powder.
  5. Mix the chili and cover the crockpot
  6. Cook on low heat for 8-10 hrs

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