Slow Cooker Turkey and Butternut Squash Enchilada Chili

 Ingredients

• 1 Tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 pound ground turkey 
• 1 teaspoon dried oregano 
• 1/2 teaspoon salt, plus more as needed
• Pepper
• 2 teaspoons chili powder (or more if eaters can handle the spice)
• 1 Tablespoon ground cumin
• 2 cups cubed butternut squash (or sweet potato, and both can be frozen)
• 1 can (15 oz) diced tomatoes
• 1 cup low-sodium vegetable broth (if you like a thicker chili, omit the broth entirely)
• 1 jar (15 oz) enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• Lime wedges, cheddar cheese, green onions, avocado, cilantro, or other desired toppings, for serving

Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and onion and let cook for 5 minutes or until the onion is translucent. Push the vegetables to one side of the skillet and add in the turkey. Season the turkey with the oregano and salt and pepper. Crumble the turkey and cook until browned and no longer pink on the inside, about 7 minutes. Stir the vegetables and the meat to combine. 

Transfer the meat mixture to the pot of a slow cooker. Add the chili powder, cumin, and the 1/2 teaspoon of salt and stir well to coat. Add the squash, tomatoes, vegetable broth, enchilada sauce, and black beans, and spit well to combine. Cover and cook on low for 7 to 8 hours or on high for about 4 hours. Taste and season with more salt, if needed. 

Serve warm, and with your desired toppings. 

Enjoy! 

Feeding Littles and Beyond (pg. 264-265)