Slow Cooker Butternut Squash Chili

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Slow 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!  

This post may contain affiliate links. Please read my disclosure policy.

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, soup… Yeah, it’s pretty awesome. Lately, I’ve been enjoying it in this veggie packed sweet and flavorful Butternut Squash Chili.

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.

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.

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Yield: 8

Total Time: 4 hours 15 minutes

Prep Time: 15 minutes

Cook Time: 4 hours

Slow Cooker Butternut Squash Chili

Slow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to prepare.

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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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Directions:

1. Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
2. Serve with desired toppings.

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Add more soup recipes to your meal rotation this fall!

Black Bean Soup

Slow Cooker Chicken Chili

Autumn Spice Pumpkin Soup

About the author

Melanie

Melanie is a Midwest girl currently living in Nebraska with her husband and daughters. She started rubbing elbows with her mom in the kitchen as soon as she discovered she could lick the bowl clean. She loves spending time in the kitchen creating healthy dinners and indulgent desserts for her family and friends. You can visit Melanie on her blog: Garnish & Glaze.

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