Cozy, comforting, and loaded with plant-based goodness, this Crockpot Butternut Squash Chili is a hearty twist on classic chili. Sweet butternut squash simmered low and slow with beans, tomatoes, warm spices, and a touch of smokiness makes for a satisfying bowl that’s perfect for busy weeknights, game days, or meal prep. Just toss everything in the slow cooker and let it work its magic.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced (about 4–5 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes with juices
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 cups vegetable broth (low-sodium preferred)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Add the diced butternut squash, black beans, kidney beans, diced tomatoes, onion, garlic, and bell pepper to the crockpot.
- Pour in the vegetable broth, then sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.
- Stir everything together until the vegetables and beans are evenly coated in the spices and submerged in the broth.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the butternut squash is very tender and the flavors have melded.
- Stir the chili, taste, and adjust seasoning with additional salt and pepper if needed. If you prefer a thicker chili, uncover and cook on HIGH for an additional 20–30 minutes.
- Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve hot.
Variation
- Add heat: Stir in 1 diced jalapeño (seeds removed for less heat) or 1/4–1/2 teaspoon cayenne pepper with the spices for an extra kick.
- Smoky chipotle: Add 1–2 minced chipotle peppers in adobo sauce plus 1 tablespoon of the adobo for deeper smokiness and gentle heat.
- High-protein twist: Add 1 cup of TVP (textured vegetable protein), cooked quinoa, or crumbled tempeh along with the beans for an extra protein boost.
Cooking Notes
- If your chili seems too thick, stir in an extra 1/2–1 cup vegetable broth near the end of cooking until you reach your desired consistency.
- If it’s too thin, remove the lid and cook on HIGH for 20–30 minutes, or mash some of the squash and beans to naturally thicken it.
- For best flavor, avoid lifting the lid too often during cooking every peek lets out heat and extends the cook time.
Serving Suggestions
- Serve over steamed brown rice, quinoa, or cauliflower rice for an extra-hearty bowl.
- Top with avocado slices, a squeeze of lime, dairy-free yogurt or sour cream, and extra cilantro for a chili-bar style meal.
- Pair with warm cornbread, crusty bread, or tortilla chips for scooping and dipping.
Tips
- Dice the butternut squash into evenly sized pieces (about 1/2–3/4 inch) so they cook at the same rate and become tender without falling apart.
- Use low-sodium beans and broth so you can control the salt level and adjust to taste at the end.
- This chili freezes well cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6–8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 14 g
- Sodium: 540 mg
Frequently Asked Questions
- Can I make this on the stovetop instead of in a crockpot?
Yes. Sauté the onion, garlic, and bell pepper in a large pot until softened, then add the remaining ingredients. Simmer, covered, for about 25–35 minutes, or until the squash is tender, stirring occasionally. - Can I use frozen butternut squash?
Yes. Use the same amount by volume (about 4–5 cups). No need to thaw first; just add a little extra 15–20 minutes to the cook time if needed until tender. - How long does this chili keep?
Stored in an airtight container in the refrigerator, it keeps well for 4–5 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. - Can I add meat to this recipe?
If you’re not keeping it vegan, you can brown 1/2–1 pound of ground turkey or beef in a skillet, drain excess fat, and add it to the crockpot along with the other ingredients.
Conclusion
This Crockpot Butternut Squash Chili is everything you want in a cozy bowl: rich, hearty, and full of plant-powered flavor with just the right amount of kick. It’s simple enough for busy weeknights, yet satisfying enough to serve to guests, and it tastes even better as leftovers. Let your slow cooker do the work and come home to a warm, nourishing meal that everyone can dig into.
Print
Crockpot Butternut Squash Chili
- Total Time: 6–8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Vegetarian, Gluten-Free (if broth is gluten-free), Dairy-Free
Description
Cozy, comforting, and loaded with plant-based goodness, this Crockpot Butternut Squash Chili is a hearty twist on classic chili. Sweet butternut squash simmered low and slow with beans, tomatoes, warm spices, and a touch of smokiness makes for a satisfying bowl that’s perfect for busy weeknights, game days, or meal prep. Just toss everything in the slow cooker and let it work its magic.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and diced (about 4–5 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes with juices
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 cups vegetable broth (low-sodium preferred)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Add the diced butternut squash, black beans, kidney beans, diced tomatoes, onion, garlic, and bell pepper to the crockpot.
- Pour in the vegetable broth, then sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.
- Stir everything together until the vegetables and beans are evenly coated in the spices and submerged in the broth.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the butternut squash is very tender and the flavors have melded.
- Stir the chili, taste, and adjust seasoning with additional salt and pepper if needed. If you prefer a thicker chili, uncover and cook on HIGH for an additional 20–30 minutes.
- Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve hot.
Notes
- For a milder chili, reduce the chili powder to 1 tablespoon and add more to taste at the end.
- If your crockpot runs hot, start checking the chili at the lower end of the cooking time range so the squash doesn’t overcook.
- The flavors continue to deepen as the chili rests, making it even better the next day perfect for meal prep.
- You can lightly mash some of the butternut squash and beans with the back of a spoon at the end of cooking for a thicker, creamier texture.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner, Soup, Stew, Chili
- Method: Slow Cooker / Crockpot
- Cuisine: American-Inspired, Tex-Mex-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 9 g (approximate)
- Sodium: 540 mg (approximate, will vary with broth and salt)
- Fat: 4 g (approximate)
- Saturated Fat: 0.5 g (approximate)
- Unsaturated Fat: 3.5 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 62 g (approximate)
- Fiber: 16 g (approximate)
- Protein: 14 g (approximate)
- Cholesterol: 0 mg
Keywords: crockpot butternut squash chili, slow cooker vegan chili, butternut squash bean chili, easy weeknight chili, dairy-free chili