Slow-Cooker Turkey Chili with Butternut Squash

Step 1

Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey and cook, breaking it up into chunks, until no longer pink, 5 to 6 minutes. Transfer to a 5- to 6-quart slow cooker.

Step 2

Add tomatoes, kidney beans, onion, squash, water, tomato paste, chili powder, cumin, garlic, cinnamon, salt and cayenne to the slow cooker; stir to combine. Cover and cook on High for 4 hours or Low for 8 hours.

Step 3

Remove lid and stir to combine. Serve hot, topped with Cheddar, scallions and hot sauce, if desired.