Cozy Slow Cooker Chili

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We have the perfect dinner recipe for busy winter weeknights! This delicious turkey chili has been a go-to for us lately. It’s warming, comforting, and cozy — plus it’s packed with protein and veggies so it’s super satisfying. Make it in the slow cooker, so you can set it and forget it! You can also make a big batch on Superbowl Sunday to enjoy all week. It’s really the easiest way to cook!

turkey chili

(Makes 2 servings)

Spice mix:
1 ½ tsp. ground cumin
1 tsp. ground cinnamon
1 ½ tsp. chili powder
1 tsp. dried oregano
¼ tsp. chipotle powder
1 tsp. sea salt + more as needed
1 Tbsp. coconut oil
1 large onion, finely chopped
4 – 5 garlic cloves, minced
1 jalapeño pepper, seeded and minced (optional, to taste)
1 lb. lean ground turkey
1 red bell pepper, diced
3 cups diced butternut squash (about ½ large butternut squash)
1 cup dry beluga lentils (or lentils of your choice)
1 28 oz. can diced tomatoes (try fire roasted for a smoky flavor!)
1 Tbsp. tomato paste
2 cups vegetable stock
2 Tbsp. pure maple syrup
4 – 5 leaves lacinato kale, stems removed and finely chopped
Mix all the spices together in a small bowl and set aside.
Heat coconut oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic, jalapeño, and spice mix. Mix to coat and then add the ground turkey. Cook turkey until it is no longer pink. Add turkey mixture to a slow cooker.
Add the bell pepper, butternut squash, lentils, diced tomatoes, tomato paste, vegetable stock, and maple syrup, and stir well.
Cook on low for approximately 7 hours or on high for about 4 hours.
Once chili is done, add finely chopped lacinato kale. Stir to combine and enjoy!

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