A hearty and flavorful chili featuring butternut squash and a blend of spices, perfect for a cozy meal.
Heat a skillet over medium heat and cook the ground turkey and diced onion until the turkey is browned and the onion is softened.
Ensure the turkey is fully cooked and crumbled for even distribution in the chili.
Add minced garlic, cumin seeds, oregano, salt, black pepper, and the cinnamon stick to the skillet. Stir and cook for 1 minute to release the spices' aroma.
Toast the spices slightly to enhance their flavors.
Transfer the turkey mixture to the slow cooker. Add the diced tomatoes, kidney beans, and butternut squash. Stir to combine.
Layer the ingredients evenly for consistent cooking.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the butternut squash is tender.
Check the squash for tenderness before proceeding to the next step.
Soak the dried ancho chilies in boiling water for 30 minutes. Drain, reserving 1/2 cup of the soaking liquid. Remove stems and blend the chilies with the soaking liquid and cilantro until smooth.
Use a high-speed blender for a smoother puree.
Stir the chili puree into the slow cooker and cook on high for an additional 30 minutes to meld the flavors.
Taste and adjust seasoning if needed before serving.
Serve the chili hot, garnished with additional cilantro or a dollop of sour cream if desired.
Pair with cornbread or tortilla chips for a complete meal.
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