by MelanieSlow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to prepare. Just simply add in some of your fall favorite vegetables and let your slow cooker do the work. The results will warm you from the inside out!
Slow Cooker Chili is perfect served with cornbread and this butternut squash version is no exception! Any kind of bread or even homemade Buttermilk Biscuits are perfect for dipping and dunking!
Butternut Squash Greatness
My favorite winter vegetable is butternut squash. It’s got a great texture, a sweet taste, and is pretty versatile. You can eat it roasted in salads (with amazing warm apple cider vinaigrette), pasta, of course butternut squash soup… Yeah, it’s pretty awesome. Lately, I’ve been enjoying it in this veggie packed sweet and flavorful Butternut Squash Chili.
This warming chili is loaded with all kinds of veggies and has lots of flavor!
A Healthy Chili Option
Traditional chili is a fall/winter must but sometimes you don’t want something so heavy. Of maybe you’re a vegetarian/vegan or cooking for one. This chili is perfect! The comforting and full of so many yummy flavors from all the various veggies. The butternut squash adds a sweet flavor that will make you come back for a second bowl.
Adding lots of veggies makes this chili healthy and delicious! If you’d like to add in extra protein, chicken breasts can be added in (just like I add in my Slow Cooker Chicken Chili) and shredded before serving or you can use ground turkey as well.
Easy Slow Cooker Recipe
I don’t know about you, but the cold weather just makes me want to sit on the couch and cuddle with my kiddos. In other words, I get lazy and don’t want to spend hours in the kitchen.
It’s great when a recipe tastes good but it’s a bonus when it’s basically effortless. For this Butternut Squash Chili, all you have to do is cut up the veggies and toss them all in the Crock-Pot. Let the slow cooker do all the work and after 4 hours you’ll be enjoying a healthy meal that will warm you up from the inside out. And with how many treats and candy we’ll all be eating this fall/winter we could all use a good nourishing meal. Ya know, just to balance things out.
More Fall Slow Cooker Recipes You’ll Love
- Dr. Pepper Crock Pot Pulled Pork – Only 5 minutes prep!
- Slow Cooker Salisbury Steak
- Crock Pot Cabbage Roll Soup – Reader Favorite!
- Slow Cooker Chicken Pot Pie Soup
- Slow Cooker Cajun Bean Turkey Soup Recipe
- Crock Pot Chicken and Noodles – Easy comfort food!
Slow Cooker Butternut Squash Chili
Ingredients
For the Chili:
- 1 (1.5 pound) butternut squash, peeled, cut into half inch pieces
- 2 1/2 cups chicken or vegetable broth
- 1 can black beans , drained and rinsed
- 1 can great northern beans , drained and rinsed
- 1 red bell pepper , diced
- 1 poblano pepper (or green bell), diced
- 1 sweet onion , diced
- 1 can petite diced tomatoes
- 5 cloves garlic , minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
For the Toppings:
- Cilantro
- Sour Cream
- Chips
- Cheese
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Instructions
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Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
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Serve with desired toppings.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Add more soup recipes to your meal rotation this fall!
This chili turned out for me to make two dishes in one. I discovered I didn’t quite prefer the taste of the butternut squash inside the chili and decided I would make it again leaving out the squash. Then I fished out the butternut pieces, sprayed them with butter, salt, and pepper and it tasted AMAZING. So I decided I will make it again exactly the same way, butternut included, but will separate from the chili before serving. The chili without squash was DELICIOUS served with some fresh salsa and sweet onions. Superb!!! Thank you for sharing this recipe!
I’m so glad you loved the chili Diane!
Could you please recommend a substitute for the maple syrup?
Hi Pat, this recipe doesn’t contain maple syrup.
Totally Awesome! I did not bother to cut the Squash into squares but after using a potato peeler I used a Meat Cleaver to cut the Butternut Squash into slim circle shapes. After cooking for a while, I did find that the Butternut Squash circles easily broke into two with just a spoon. Before cooking it was so picturesque that I share pictures of it on my email, facebook, and Twitter. It tasted so good. A thousand thanks.
I am so glad you enjoyed this recipe Earl!!
I made this and added cayenne pepper, 1/3 cup quinoa and a sprig of fresh rosemary and some coriander! Sooooo delicious!
Yummy additions!
how many ounces for the can of tomatoes?! thanks! this looks awesome
This recipe needs 14.5oz can of tomatoes.
Do you know if this butternut chili could be frozen?Same goes for chicken chili and pumpkin soup. I like to make these kinds of things and freeze for another dinner or lunch. Thanks
Yes, this recipe would freeze well.