Welcome to Tasty Tuesday at Things To Do In New Jersey!
Tuesdays are busy days in my house, so today I needed a recipe that I could put together in the morning and have ready when I get home later in the day after the kids’ activities are over. I had some yummy Jersey Fresh butternut squash on hand, as well as some peppers (there are still some peppers coming from our New Jersey farms, but they are dwindling), so I decided to make this delicious Slow-Cooker Turkey and Butternut Squash Chili in the crockpot. It’s a really nice combination of sweet and spicy flavors, and it’s so easy to just quickly brown the meat and throw everything in the crock pot.
Doesn’t it look yummy? Everyone in my family loved this – even the kid who doesn’t like butternut squash! So then, what are we waiting for? Let’s get cookin’! Here’s the recipe for Slow Cooker Turkey and Butternut Squash Chili…
Slow Cooker Turkey and Butternut Squash Chili
1 pound ground turkey
1/4 c. olive oil
3 onions, chopped
4 cloves garlic, minced
1 red bell pepper, seeded & chopped
1 green bell pepper, seeded & chopped
2 jalapeños, seeded & minced
4 15-oz. cans black beans, rinsed & drained
1 28-oz. can of crushed tomatoes
3 Tbsp. chili powder
2 Tbsp. cumin
1 tsp. coriander
1 Tbsp. dried oregano
1/2 tsp. salt
4 c. butternut squash – peeled, seeded and cut into 1/2-inch pieces
Heat the oil in a skillet and cook the turkey and onions until the turkey is no longer pink, then add the garlic, bell peppers, and jalapeños. Sauté until the peppers are tender, about 3 minutes. Transfer this mixture to a crock pot. Stir in the beans, tomatoes, chili powder, cumin, coriander, oregano, and salt. Add the butternut squash on top. Cover and cook on low for 6-8 hours. Serve the chili over rice (which is how I like it) or on its own – however you prefer it.