Black Bean Butternut Squash & Turkey Crockpot Chili

There is almost nothing better than popping ingredients into a crockpot and having a healthy, hearty dinner ready to eat a few hours later. This crockpot chili recipe is perfect for fall and winter months and is packed with fiber and lean protein.

We had a bumper crop of butternut squash this year and it's been so fun testing different ways to use the harvest. It's such a mild tasting and versatile squash that lends itself so well to hearty chili, fall soup, pastas and even salads. This chili has a slight kick from the cayenne and the chipotle peppers chili powder so if you're heat averse, consider scaling back or omitting these two spices altogether. This chili is a delicious way to use seasonal ingredients like butternut squash.

Main Ingredients Needed for Butternut Squash Black Bean Turkey Chili

Butternut Squash: We'll need 1" cubes of this squash which cook nicely in the crockpot. To keep it super simple, consider peeled and pre-cut butternut squash chunks sold at the grocery store. Trader Joe's has these and it's a big time saver. If using whole squash, just be sure to sufficiently peel and de-seed the squash before cutting into chunks.

Black Beans: Just a can of black beans is all you need here. These earthy beans add great flavor while being full of fiber and iron. 

Tomatoes: Fresh tomatoes diced or a can of diced tomatoes works perfectly here

Tomato paste: This helps to impart more concentrated flavor while thickening up the chili

Onion: Red onion or white onion are ideal to use for this recipe

Red Bell Pepper: This recipe calls for red bell pepper as it's slightly sweet. In a pinch, easily substitute a yellow or orange bell pepper. Green peppers tend to have a stronger flavor and wouldn't be ideal in this recipe.

Ground Turkey: Lean 93/7 ground turkey adds even more protein to this chili. The recipe does require cooking the meat in a skillet and then adding to the crockpot but that takes just a few minutes.

Garlic: I am a big fan of the bottled minced garlic. Costco has a huge tub of this and I highly recommend always having some on hand.

Chicken broth: This serves as the flavorful liquid that will help cook the squash and farro and meld all the yummy flavors together. Pick low sodium or regular versions depending upon your dietary needs.

Farro: This ancient grain has a slightly chewy texture when cooked and is chockfull of nutrients including fiber, protein and iron. You can find at Trader Joe's or in your healthier grocery store bulk bins. 

Spices: Spices make the chili and while we like our chili with a little spicy kick, we know some prefer it very mild. Spices you'll need for this recipe are chili powder, cumin, a pinch of salt, smoked paprika, cayenne pepper, chipotle chili powder and cinnamon. Believe me on the cinnamon, this chili won't taste sweet at all. It adds a depth of flavor and pairs beautifully with the farro and butternut squash. 

Optional Toppings: Choose your own adventure with toppings but some great options include a dollop of sour cream, green onions, crushed tortilla chips, parsley, sliced avocado or even pumpkin seeds to stay with the fall spirit and add a little crunch. 

Substitutions and Tips

Make it vegan. This recipe can easily be made vegan with a few easy swaps. Omit the ground turkey and add in another bean such as kidney or Great Northern varieties. Swap the chicken broth with regular or low sodium vegetable broth. 

The ground turkey can be easily swapped for ground chicken or ground beef. I'd recommend still steering towards a leaner protein to keep the fat content down. Now let's talk about the spices and heat level. If you prefer a mild chili, consider omitting the cayenne pepper altogether. If you'd like to dial up the heat, I'd consider adding finely diced jalapeño peppers. Be sure to remove the seeds of the peppers unless you want extra, extra heat. A few sprinkles of red pepper chili flakes are also an option as a swap if you don't have any cayenne pepper. 

This chili is a great way to check off some easy meal prep for the week. Let's talk about storing the chili IF you have leftovers. I like to store in a freezer bag portioned out by how much I'll need to defrost at one time. I also have used this chili as a filling for handpies and oh my word, they are delicious. 

Check out more butternut squash recipes here:

Butternut Squash Taco Boats

Whole30 Butternut Squash Soup

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