Slow cooker turkey chili rojo

Give the traditional dish a winter spin by adding kabocha.

"Lean, ground turkey packs plenty of healthy protein in a crowd-pleasing dish," says New York City-based recipe developer Grace Parisi. Poblano and winter squash are rich in vitamin A," she adds. It can be stored in the fridge for up to one week.

Serves 6

Also in this series: Mushroom and Spinach Lasagna and Thai-Style Spare Ribs


3 tablespoons vegetable oil
2 cups kabocha or butternut squash cubes
1 large yellow onion, coarsely chopped
1 poblano chili, seeded and cut into ½-inch pieces
24 ounces ground turkey
2 large garlic cloves, minced
3 tablespoons pure chile powder, such as ancho or pasilla
1 tablespoon ground cumin
3 white corn tortillas, very finely chopped
4 cups low-sodium chicken broth


Brown rice
Diced avocado
Cilantro leaves
Sour cream



Preheat slow cooker on high. 


Heat ½ a tablespoon of vegetable oil in a large skillet on high. Add the squash and a pinch each of salt and pepper and cook for about three minutes, turning occasionally until browned in spots. Transfer to the slow cooker.


Add ½ of a tablespoon of vegetable oil to the skillet and add the onion, poblano, and a pinch each of salt and pepper. Cook for five to six minutes, stirring occasionally, until lightly browned. Scrape mixture into the slow cooker and add two tablespoons of oil to the skillet.


Add the turkey and a pinch each of salt and pepper, and cook on high heat for about five minutes, stirring occasionally, until lightly browned in spots. Stir in garlic, chili powder, cumin, and chopped tortillas and cook, stirring, for one minute. Add one cup of the broth and scrape up any bits stuck to the skillet.


Scrape the mixture into the slow cooker and stir in the remaining broth. Season to taste with salt and pepper. Cover and cook on high for four hours or on low for eight hours. 



Place in a bowl and enjoy with brown rice and any additional desired toppings.