Butternut Squash Chili with Woodfired Garlic
Butternut Squash Chili with Woodfired Garlic
Set this up in 15 minutes, walk away, and come back to a pot of bold slow cooker chili. Kinder’s Woodfired Chili Seasoning is already doing the work.
Fifteen minutes of setup and a slow cooker doing the rest. Hands-off is a theme in our game day recipes.
One packet anchors the flavor, smoky, layered, built for a long cook, while butternut squash, ground turkey, kidney beans, black beans, and sweet corn build the body. One pot. Four hours on high, eight on low. No blooming spices, no building a blend from scratch.
The move that separates this from a basic slow cooker dump is browning the turkey first. A couple minutes in a hot skillet with Kinder’s The Blend gives you rendered fat and a layer of savory crust that slow cookers can’t develop on their own. Skip it and you get rubbery meat in thin broth. Do it and the whole pot tastes like it cooked longer than it did.
Cut the butternut squash into half-inch to one-inch cubes. Consistent size matters, too small and the squash disappears into the broth, too large and the center stays raw while everything else is done. Get the cut right and you get cubes that hold their shape and absorb the chili base without turning to mush.
Tomato paste pulls this chili together. It deepens the body of the chili in a way that extra cook time alone can’t replicate.
This batch serves 10. Keeps in the fridge for five days, the flavor deepens overnight. Freezes in portions for three months. Make it Sunday and you’re set for the week.
Flavor First.
Butternut Squash Chili with Woodfired Garlic
Ingredients
Equipment
Method
- Heat 1 Tbsp cooking oil in a large skillet over medium-high heat. Add ground turkey and season with Kinder’s The Blend Seasoning. Cook completely, breaking into crumbles, until no pink remains. Set aside.
- In a large slow cooker or crockpot, combine all remaining ingredients: crushed tomatoes, kidney beans, black beans, sweet corn, broth, diced onion, minced garlic, bell pepper, butternut squash, tomato paste, and Kinder’s Woodfired Chili Seasoning.
- Add the cooked and seasoned ground turkey to the slow cooker. Stir well to combine all ingredients.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Taste and adjust seasoning before serving. Ladle into bowls and serve with toppings of choice: shredded cheese, sour cream, diced jalapeno, red onion, tortilla strips, avocado, or a drizzle of BBQ sauce.
Nutrition
Notes
- Brown the Turkey First — Raw turkey added directly to the slow cooker stays pale and crumbly. Two minutes in a hot skillet with Kinder’s The Blend locks in texture and adds savory depth you won’t get any other way.
- Cut Squash to Consistent Size — Aim for half-inch to one-inch cubes. Smaller and it disintegrates into the broth; larger and the center cooks unevenly. Uniform cuts mean every bite has the same texture.
- Don’t Skip the Tomato Paste — It binds the chili base and adds richness that crushed tomatoes alone can’t provide. It goes in raw with everything else — no need to cook it separately.
- Season in Layers — Kinder’s Woodfired Chili Seasoning seasons the pot; The Blend seasons the turkey during browning. Both matter. One without the other leaves the chili flat on one side.
- Taste Before Serving — After 4–8 hours of slow cooking, the seasoning concentrates. Taste before ladling. A squeeze of lime or a pinch of salt can pull it back into balance if needed.
- Freeze in Single Portions — Portion into individual containers right after cooking. Freeze for up to three months, thaw overnight in the fridge, and reheat on the stovetop over medium heat.
- Ladle into wide bowls and top with shredded sharp cheddar, a spoonful of sour cream, and tortilla strips for crunch. The contrast between the hot chili and cool toppings is the point.
- For something more substantial, spoon the chili over a split baked potato or a halved roasted sweet potato. The squash and beans make it a full meal — the potato is just the vessel.
- Serve alongside warm cornbread or a thick slice of crusty bread for something to drag through the base. The broth is rich enough to make it worthwhile.
- For a Tex-Mex direction, serve over white rice with a side of guacamole and chips. A drizzle of BBQ sauce over the top ties back to the Kinder’s woodfire character.
- Refrigerator: Store in an airtight container for up to five days. The flavor deepens overnight — the chili is better on day two.
- Freezer: Portion into individual or family-sized containers and freeze for up to three months. Thaw overnight in the refrigerator.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally. If the chili thickened in the fridge, add a splash of broth to loosen it. Microwave in 90-second intervals works in a pinch.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use ground beef instead of ground turkey?
Yes. Brown it the same way with Kinder’s The Blend. The chili will be richer and heavier, drain excess grease after browning to keep the broth clean.
How long does butternut squash take to cook in the slow cooker?
On high, it’s tender in about 3.5–4 hours. On low, plan for 7–8 hours. Cut it into half-inch to one-inch cubes for even cooking throughout.
Can I make this on the stovetop instead of a slow cooker?
Yes. After browning the turkey, combine everything in a large pot. Bring to a boil, reduce to a simmer, and cook for 30–40 minutes until the squash is tender and the chili thickens.
Does this chili freeze well?
It does. Freeze in airtight containers for up to three months. Thaw overnight in the fridge and reheat on the stovetop over medium heat, stirring occasionally.
What makes Kinder’s Woodfired Chili Seasoning worth using here?
It’s built for long, slow cooks, the smoky, woodfire-forward depth holds up over 4–8 hours without going flat. One packet seasons the entire pot.
Can I add more vegetables?
Yes. Diced zucchini, chopped kale, or sliced mushrooms all work. Add them with everything else at the start and they’ll be tender when the chili is done.
One Good Recipe a Week
No spam, no life stories. A recipe worth cooking, in your inbox.
