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Time
265 min
Level
Basic
Author
eatingwell

Slow-Cooker Turkey Chili with Butternut Squash

high-fiber
Note
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. Equipment: 5- to 6-quart slow cooker
Instructions
1
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey and cook, breaking it up into chunks, until no longer pink, 5 to 6 minutes. Transfer to a 5- to 6-quart slow cooker.
2
Add tomatoes, kidney beans, diced onion, cubed squash, water, tomato paste, chili powder, cumin, finely chopped garlic, cinnamon, salt and cayenne to the slow cooker; stir to combine. Cover and cook on High for 4 hours or Low for 8 hours.
3
Remove lid and stir to combine. Serve hot, topped with shredded Cheddar, sliced scallions and hot sauce, if desired.
Micro nutrients
Total weight
467.84g
Carbs
38.72g
Dietary fiber
10.5g
Sugar
11.94g
Fats
15.83g
Saturated
6.2g
Poly
1.06g
Mono
1.59g
Trans
0.12g
Proteins
33.13g
Iron
157.11%
Calcium
227.99%
Magnesium
70.65%
Vitamin A
47831.87%
Vitamin C
344.01%
Vitamin D
0mg
Vitamin B6
37.55%
Vitamin B12
0mg
Sodium
261.45%
Potassium
161.19%
Cholesterol
193.51%
Percentages are based on a diet of 2000 calories a day.
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