I'm a sucker for slow cooker or crockpot cooking. The problem is, most recipes make you brown the meat, or saute the onions before you add them to the crockpot to cook all day. I wanted a recipe where I could throw everything in the pot uncooked, and have it come out delicious. That's not too much to ask, is it?
An added bonus of no pre-cooking, is no added fat. The texture from the cooked squash gives this chili a really thick and creamy consistency that's just right for the start of fall. You can kick this recipe up by adding hot sauce, cayenne, or hot peppers if you'd like. With a 2 1/2 year old, we play it safe, and add our hot sauce at the table!
Slow Cooker Fall Chili
serves 4-6 depending on your sides
- 1 lb lean ground turkey
- 1 acorn squash, peeled and diced into 1/2 inch pieces
- 1 15 ounce can, black beans, rinsed and dried
- 1 14.5 ounce can, fire-roasted tomatoes with juice
- 1 shallot, diced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Spray inside of slow cooker with non-stick cooking spray. Add all ingredients to slow cooker and stir thoroughly. Cook on low for at least 8 hours, and I wouldn't go longer than 10.
Serving suggestions: tortilla chips, cornbread, shredded cheese, sour cream, green onion, or hot sauce.