This is a great way to use leftover turkey! I’m a huge fan of reinventing leftovers, and I think this one is going to become one of my favorites. A fantastic blend of spices along with some veggies and beans are combined with freshly chopped turkey and sweet butternut squash. It’s surprisingly a match made in heaven!
If you are a butternut squash lover but prefer a meat-free diet, simply omit the turkey and use vegetable broth. You can even add a can of black beans to bulk it up a bit.
While this chili is not overly spicy, the jalapeno does provide a slight kick, so if you can’t handle the spice, feel free to nix the jalapeno.
2 (14.5-oz.) cans diced tomatoes
1 (28 oz.) can crushed tomatoes
2 cups turkey or chicken broth
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large onion, chopped
2 tbsp. diced jalapeno pepper
1 (15-oz.) can kidney beans
About 1 lb. butternut squash, peeled and cut into chunks
About 2 ½ cups chopped leftover turkey
2 tbsp. chili powder
1 tbsp. sugar
2 tsp. cumin
2 tsp. paprika
1 tsp. salt
Combine all ingredients except the turkey in a slow cooker and cook on high for about 3 ½ hours. Stir in the turkey, reduce the heat to low, and cook for about 15-20 more minutes.