Ingredients
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1 pound lean ground turkey
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1 (28 ounce) can no-salt-added crushed tomatoes
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1 (14 ounce) can kidney beans, rinsed
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1 large onion, diced
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4 cups cubed butternut squash
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1 cup water
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¼ cup tomato paste
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3 tablespoons chili powder
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1 tablespoon ground cumin
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1 tablespoon finely chopped fresh garlic
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½ teaspoon ground cinnamon
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¾ teaspoon salt
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¼ teaspoon cayenne
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1 cup shredded sharp Cheddar cheese, for serving
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½ cup sliced scallions, for serving
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Hot sauce, for serving
Directions
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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.
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Add tomatoes, kidney beans, onion, squash, water, tomato paste, chili powder, cumin, 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.
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Remove lid and stir to combine. Serve hot, topped with Cheddar, scallions and hot sauce, if desired.
