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Chilly nights can’t stand up to this warming, healthy butternut squash chili!
This recipe is the perfect combination of squash, beans, peppers, and tomatoes all slow-cooked in a savory broth. This healthy chili is guaranteed to satisfy!
A cold weather favorite, this is a delicious veggie chili is comfort in a bowl just like our traditional homemade chili.
Hearty & Healthy Chili
Butternut squash has 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.
- This chili is packed with healthy, fiber-filled beans and veggies and makes for a great work or school day lunch as well!
- Easy to adjust for different diets! For a paleo version leave out the beans and add some chicken or beef instead. A vegetarian version is super easy, just use vegetable broth instead of chicken!
- Hearty Crockpot soups and chilis are quick and easy to make! Serve with toppings and a loaf of homemade French bread or some buttermilk biscuits and let everyone help themselves!
- A great way to use up small bits of protein like beef, chicken, or turkey to stretch this dish even further!
Ingredients for Butternut Squash Chili
Butternut Squash is healthy and has a buttery, sweet flavor. Other squashes to try are acorn or even sweet potatoes.
Beans bring the flavor and the fiber! We use black beans and red kidney beans. Add garbanzo beans, pinto, or great Northern (cannellini or white beans) in place if you’d like.
Vegetables add flavor and texture to this recipe. Red bell peppers and onions are our favorite additions but try spinach, mushrooms, kale, or zucchini!
Optional: Ground beef or ground turkey can be added to this recipe. Brown in a skillet and drain fat before adding to the slow cooker with the other ingredients.
Spice it up! This is a mild chili, if you’d like to spice it up, add some chipotle peppers, chipotle powder, or red pepper flakes.
How to Make Butternut Squash Chili
It’s so simple to make, just follow a few easy steps!
- Chop the butternut squash and add it to the slow cooker with the other ingredients in the recipe below.
- Cover & cook on low for 4 to 5 hours.
- Mash the chili slightly with a wooden spoon or potato masher to thicken it.
Serving Suggestions: Serve as is with some crusty bread and a fresh salad. Butternut squash chili can also be served over quinoa, brown rice, orzo, and even macaroni noodles.
Toppings – We love a dollop of sour cream or Greek yogurt! Try a sprinkle of cilantro, some tortilla chips, cheddar cheese, avocados, jalapenos, pumpkin seeds, and a splash of fresh lime juice make the perfect toppings for butternut squash chili! Or make homemade croutons, naan bread for dipping, jalapeno or homemade cornbread.
Cooking Options
- Stove Top: Simmer this recipe in a dutch oven for Simmer all ingredients in a large pot on the stovetop until cooked through and the squash is tender, about 45-60 minutes.
- Instant Pot: Cook onion & squash in a little butter using the saute function. Add the remaining ingredients, cover, & cook for 8 minutes on high pressure. Let naturally release for 5 minutes.
Storing Chili
Keep leftover chili covered in the refrigerator for up to 4 days. Reheat on the stovetop. Freeze portions in zippered bags for up to 8 weeks.
More Belly-Warming Bowls of Chili
Did your family love this Slow Cooker Butternut Squash Chili? Leave us a rating and a comment below!
Slow Cooker Butternut Squash Chili
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 the slow cooker do the work!
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Drain beans and rinse well.
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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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Remove 2 cups of the chili and mash, return to the pot and stir in.
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Serve with desired toppings.
Any type of canned beans can be used.
Mashing some of the chili helps to thicken it. If you’d like to thicken it further, combine 2 teaspoons of cornstarch with 2 teaspoons of cold water. Stir into the hot chili and let cook for 15 minutes more.
The chili can be mashed with a spoon or a potato masher.
For extra heat, stir in 2 diced chipotle peppers or ½ teaspoon red chili flakes.
Calories: 215 | Carbohydrates: 43g | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 544mg | Potassium: 1002mg | Fiber: 12g | Sugar: 6g | Vitamin A: 11312IU | Vitamin C: 65mg | Calcium: 131mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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