Turkey & Butternut Squash Crockpot Chili
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Serves
| 4-6 cups |
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Prep time
| 10 minutes |
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Cook time
| 4 hours |
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Total time
| 4 hours, 10 minutes |
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Meal type
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Lunch, Main Dish, Soup
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Misc
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Freezable, Pre-preparable
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 package extra lean ground turkey
- 1 Medium red bell pepper
- 1 Medium green bell pepper
- 1 Medium yellow onion
- 2 cups cubed 1 (** I buy mine pre chopped and packaged at Costco **)
- 3 garlic cloves
- 2 heaped tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 28oz diced canned tomatoes
- 3/4 cups sweet corn
- 1 tablespoon ground cinnamon
Directions
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Step 1
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| Add olive oil to a large pot and heat under medium high heat. |
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Step 2
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| Chop vegetables (peppers, onions, and butternut squash) and finely chop garlic.
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Step 3
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| Cook ground turkey for 1-2 minutes. |
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Step 4
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| Add peppers, onions, and butternut squash and sauté together for 2-3 minutes, add garlic, and cook for another 1-2 minutes. Add all spices, salt, and pepper. |
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Step 5
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| Add tomato paste and stir until vegetables are evenly coated. |
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Step 6
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| Add diced tomatoes and stir until well combined. |
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Step 7
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| Place mixture in your crockpot and set on low for 4-6 hours. |
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Step 8
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| Add corn 15-20 minutes prior to serving. |
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Step 9
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| ** OPTIONAL but STRONGLY recommended ** Sprinkle chili mixture with a little cinnamon after plating. |
Note
NUTRITIONAL INFO: calories- 210, protein- 25 g, carbs- 23 g, fat- 2 g
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