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.