Butternut Squash Paleo Turkey Chili Crockpot

Spice up your dinner with this butternut squash paleo turkey chili crockpot recipe! It’s a comforting dish that’s easy to make in an Instant Pot.

If you’re tired of your boring old ground turkey recipe that lack flavor, then this chili is just the thing you need. It’s so simple and delicious that you’ll making it over and over again just like our Filipino fruit salad!

It’s an easy dish to make in a crock pot or Instant Pot. The great thing about using the electric pressure cooker is that you only need one pot.

If you choose to make this butternut squash paleo turkey chili recipe in the crock pot, you’ll need to brown the meat in a pot first. Otherwise, the meat tends to cook in large clumps.

We enjoy making this simple chili in the fall and winter when winter squash is fresh and plentiful. But, you can also use frozen butternut squash chunks year round.

What you’ll need to make butternut squash paleo turkey chili

We include the following ingredients in our turkey chili recipe:

• olive oil or ghee
• ground turkey
• garlic
• onions
• bell peppers
• celery
• water, as needed
• tomato sauce
• diced tomatoes with juice
• red pepper flakes
• chili powder
• cumin
• paprika
• cayenne pepper
• salt
• fresh ground black pepper
• butternut squash

To add some additional flavor, feel free to also include the following optional toppings:

• Jalapeno
• Avocado
• Cilantro

How to make the chili in an Instant Pot

The easiest way to make this recipe is to use an Instant Pot. But, it can also be made in a regular slow cooker Crockpot or the stove top. The directions provided are for slow cooking in an electric pressure cooker so adjust as needed.

To start, turn the Instant Pot to the Sauté setting. Then drizzle the bottom of pot with olive oil. Add turkey, onions, green pepper, celery and garlic. Sauté until meat is browned.

Deglaze the pot with ¼ c of water. Add in tomato sauce, tomatoes, chili powder, cumin, paprika, cayenne, salt, pepper and red pepper flakes.

With Instant Pot still in Sauté mode, bring to a boil. DO NOT STIR.

Once boiling, add in butternut squash. Secure lid and set Instant Pot to slow cooker mode. Make sure you have the steam release sent to venting position (that is how the slow cooker mode works).

Adjust slow cook timer to 4 hours on normal cooking mode. If wanting to use the instant pot feature, turn the steam release to venting, hit SOUP mode and cook for 12 minutes. Ensure that you release steam after the cooking process.

Serve the paleo butternut squash chili with jalapeno and/or avocado and fresh cilantro.

Why the slow cooked chili works

Well seasoned ground turkey is packed with protein and gives the savory flavor to the chili.

Butternut squash adds a nutty and sweet taste to this spicy paleo turkey chili.

The combination of chili, cumin, paprika and cayenne bring out the best in the turkey meat & pack this turkey chili recipe full of flavors!

Recipe Variations

For starters, you can add grated cheddar cheese on top of this turkey chili if you aren’t on a paleo diet. Or, add a dollop or two of sour cream or greek yogurt on top!

Make this meatier by adding crispy bacon bits to this hearty chili. Or, add vegetables like chopped zucchini to make it more loaded with nutrition and goodness!

Stuff the chili in bell peppers for presentation. You can also serve it with pork rinds or low-carb nachos on the side. Yummy!

Cook’s Tips

Make sure to time the necessary steps of this process so that the chili is cooked to perfection.

5 from 2 votes

Print

Butternut Squash Paleo Turkey Chili Crockpot

Spice up your dinner with this butternut squash chili crockpot recipe! It's a comforting dish that's easy to make in an Instant Pot.

Course Main Course

Cuisine American

Keyword butternut squash chili, paleo chili, turkey chili

Servings 10 people

Calories 206 kcal

Ingredients

• 2 tbsp olive oil or ghee
• 2 lbs. Ground turkey
• 3 cloves garlic minced
• 2 medium onions diced
• 2 bell peppers diced
• 2 stalks celery diced
• ¼-1 ½ c water used as needed
• 15 oz. tomato sauce
• 15 oz. diced tomatoes with juice
• Pinch of red pepper flakes
• 2 tbsp chili powder
• 1 ½ tbsp cumin
• 1 ½ tsp paprika
• 1 ½ tsp cayenne pepper
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 1 medium butternut squash peeled & cubed

Optional Toppings:

• Jalapeno
• Avocado
• Cilantro

Instructions

1. Turn Instant Pot to Saute.

2. Drizzle bottom of pot with olive oil and brown turkey, onions, green pepper, celery and garlic.
3. Deglaze the pan with ¼ c of water.
4. Add in tomato sauce, tomatoes, chili powder, cumin, paprika, cayenne, salt, pepper and red pepper flakes.
5. With Instant Pot still in saute mode, bring to a boil. DO NOT STIR.
6. Add in butternut squash.
7. Secure lid and set Instant Pot to slow cooker mode. Make sure you have the steam release sent to venting position (that is how the slow cooker mode works).
8. Adjust slow cook timer to 4 hours on normal cooking mode.
9. If wanting to use the instant pot feature, turn the steam release to venting, hit SOUP mode and cook for 12 minutes. Ensure that you release steam after the cooking process.
10. Serve with jalapeno and/or avocado and fresh cilantro.

Recipe Notes

For starters, you can add grated cheddar cheese on top of this turkey chili if you aren’t on a paleo diet. Or, add a dollop or two of sour cream or greek yogurt on top!

Make this meatier by adding crispy bacon bits to this hearty chili. Or, add vegetables like chopped zucchini to make it more loaded with nutrition and goodness!

Stuff the chili in bell peppers for presentation. You can also serve it with pork rinds or low-carb nachos on the side.

Nutrition Data Per Serving

Amount Per Serving (1 bowl)

Calories 206, Calories from Fat 45

 

% Daily Value*

Total Fat 5g 8%

Cholesterol 49mg 16%

Sodium 545mg 23%

Potassium 919mg 26%

Total Carbohydrates 18g 6%

Dietary Fiber 4g 16%

Sugars 6g

Protein 24g 48%

 

Vitamin A 195.6%

Vitamin C 67.2%

Calcium 8.3%

Iron 17.8%

* Percent Daily Values are based on a 2000 calorie diet.