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Crockpot Butternut Squash Chili

  • Author: Avery
  • 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

  1. Add the diced butternut squash, black beans, kidney beans, diced tomatoes, onion, garlic, and bell pepper to the crockpot.
  2. Pour in the vegetable broth, then sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.
  3. Stir everything together until the vegetables and beans are evenly coated in the spices and submerged in the broth.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://averyrecipes.com/crockpot-butternut-squash-chili/