This is a slow cooker chili made with ground turkey, butternut squash, and a straightforward spice blend — no beans, no browning required. At 24 grams of protein per serving and only 216 calories, it pulls real weight as a complete meal on its own. Dump everything in raw, walk away for 6–8 hours, and dinner is done.
Before you start
The one thing worth doing before you load the slow cooker is breaking the raw ground turkey into rough chunks rather than dropping it in as one mass. A single dense block of turkey will cook unevenly and clump into a few large pieces instead of distributing through the chili. It doesn’t need to be perfect — just pull it apart with your hands or a spoon into roughly golf-ball-sized pieces before stirring everything together. Also check your hot sauce quantity: half a cup is assertive. If you’re cooking for people who run mild, start with two tablespoons and taste at the end — you can always stir more in before serving, but you can’t take it out.
Smart swaps
- Ketchup vs. tomato sauce: The recipe uses the US term “ketchup” (which is sweetened). Australian and UK readers should use plain tomato sauce/passata — not the sweetened condiment sold as tomato sauce in the US. If you’re in the US and want less sugar, swap half the ketchup for plain tomato paste thinned with a splash of water.
- Butternut squash: Pre-cut squash from the produce section saves time and works just as well. Acorn squash or kabocha are reasonable stand-ins if butternut isn’t available — both hold their shape similarly over a long cook.
- Ground turkey: 93% lean is the practical choice here. 99% fat-free turkey can turn grainy after 8 hours in a slow cooker. The small amount of fat in 93% lean keeps the texture better.
If something goes sideways
- Chili is watery at the end: Slow cookers trap steam. Remove the lid for the last 20–30 minutes on high to let some liquid cook off, or use a slotted spoon to serve and leave excess liquid in the pot.
- Turkey is still in large clumps: Stir vigorously with a wooden spoon and break up the pieces — the meat will be fully cooked and soft enough to separate easily. Verify the internal temperature has reached 165°F (74°C) before serving.
- Squash has completely dissolved: This happens more often on the 8-hour setting. It’s not a problem for flavor — it actually thickens the chili — but if you want visible chunks, add the squash during the last 2 hours instead of at the start.
- Chili tastes flat: The salt level in ketchup and hot sauce varies by brand. Taste before serving and adjust with salt, an extra pinch of cumin, or a small squeeze of lime juice to sharpen the flavors.
- Too spicy to serve: Stir in a few tablespoons of plain Greek yogurt or sour cream directly into the pot — it tones down the heat fast and adds a little extra protein per bowl.
Make-ahead notes
This chili keeps well in the fridge for up to 4 days in a sealed container — the flavor actually improves on day two as the spices settle in. For freezing, portion it into individual containers and freeze for up to 3 months; leave a little headspace because the liquid expands. Reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches a full simmer — or microwave in 90-second intervals, stirring between each, until steaming throughout and the turkey hits 165°F (74°C) again. Skip the garnish — not worth the extra dish — this chili is complete straight from the pot.
Slow Cooker Low Carb Turkey Chili (No Beans, No Browning)
Equipment
Ingredients
1 cup carrots - diced, 130g
1 cup celery stalks - diced, 100g
1 cup onion - diced, about 1 medium, 150g
2 ½ cups butternut squash - peeled and cubed into 3/4-inch (2cm) pieces, 350g
3 cloves garlic - minced, about 1 tablespoon- 1 cup tomato sauce (passata) - 240ml
- 1 can fire-roasted diced tomatoes - 14.5 oz / 411g
1 teaspoon chili powder
1 teaspoon cumin - ground
1 teaspoon smoked paprika- 1 teaspoon fine sea salt - adjust to taste after cooking
2 tablespoons hot sauce - plus more to taste, up to 1/2 cup (120ml) for serious heat lovers, 30ml- 1 lb lean ground turkey - 93% lean recommended, 450g
Instructions
- Dice the carrots, celery, onion, and butternut squash into roughly equal-sized pieces and add them to the slow cooker.1 cup carrots, 1 cup celery stalks, 1 cup onion, 2 1/2 cups butternut squash
- Add the garlic, tomato sauce, fire-roasted diced tomatoes (with their juices), chili powder, ground cumin, smoked paprika, sea salt, and hot sauce. Stir everything together until well combined.3 cloves garlic, 1 cup tomato sauce (passata), 1 can fire-roasted diced tomatoes, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon fine sea salt, 2 tablespoons hot sauce
- Break the raw ground turkey into rough golf-ball-sized chunks and add to the slow cooker. Stir to distribute the turkey evenly through the vegetables and sauce — do not drop it in as one solid block or it will cook unevenly.1 lb lean ground turkey
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chili is done when the butternut squash is fork-tender and the turkey breaks apart easily.
- Use an instant-read thermometer to verify the turkey has reached at least 165°F (74°C). Break up any remaining large pieces of turkey with a wooden spoon. Taste and adjust salt and hot sauce as needed.
- Ladle into bowls and serve immediately. This chili is complete on its own — no garnish needed.
Notes
Nutrition
Your questions, answered
Do I need to brown the ground turkey before putting it in the slow cooker?
No — this recipe goes in raw and works fine. Browning adds a small amount of flavor from the Maillard reaction, but with a full spice blend and an 8-hour cook time, the difference is minimal and not worth the extra pan.
How do I know the ground turkey is fully cooked after slow cooking?
Use an instant-read thermometer and check that the turkey reads at least 165°F (74°C) before serving — ground poultry must never be served pink or undercooked. After 6–8 hours on low in a slow cooker, it will almost certainly be well past that temperature, but a quick check takes 10 seconds and removes any doubt.
Is this actually filling enough as a standalone meal, or do I need to serve it with something?
It’s a complete meal as-is — 24 grams of protein per serving plus vegetables makes it genuinely satisfying on its own. If you’re feeding people with larger appetites, a side of cauliflower rice or a simple green salad adds volume without changing the carb profile.
Can I cook this on high instead of low to speed it up?
Yes — cook on high for 3 to 4 hours if you need it faster. The squash may soften more quickly and break down further, which thickens the chili; just check it at the 3-hour mark so it doesn’t dry out.
More mince recipes to try
- Hearty Beef Kale Soup
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Fragrant Lamb Coconut Stew
