Slow Cooker Chili with Butternut Squash is a hearty, comforting dish that combines the classic warmth of chili with the subtle sweetness and nutrition of roasted squash. This recipe transforms simple pantry staples and fresh vegetables into a rich, flavorful chili that is perfect for cozy dinners, meal prep, or family gatherings.

The slow cooker allows all the ingredients to meld together, resulting in tender vegetables, perfectly cooked beans, and a savory, slightly sweet chili that warms you from the inside out.

Why I Love This Recipe

I love this recipe because it balances the spiciness of traditional chili with the natural sweetness of butternut squash. It’s healthy, filling, and made almost entirely in one pot, which makes cleanup effortless. The flavors deepen as it cooks, creating a comforting dish that tastes even better the next day.

Why This Is a Must-Try Dish

This is a must-try dish because it offers a unique twist on classic chili while remaining approachable and family-friendly. It is nutrient-rich, plant-forward, and customizable, making it ideal for vegetarians, meat-lovers, or anyone looking for a warming, wholesome meal.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6 hours 15 minutes
Servings: 6
Calories (Approx.): 320 per serving
Course: Main Course
Cuisine: American

Ingredients

• 1 lb ground turkey or beef (optional for meat version)
• 1 medium butternut squash, peeled and diced (about 3 cups)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable or chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional, adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons olive oil

Cooking Directions

Prepare Ingredients
Dice the butternut squash, chop the vegetables, and rinse beans.

Cook Meat (Optional)
If using meat, brown it in a skillet before adding to the slow cooker.

Assemble in Slow Cooker
Add all vegetables, beans, spices, broth, and tomatoes to the slow cooker.

Slow Cook
Cook until the squash is tender and flavors have melded.

Adjust Seasoning
Taste and adjust salt, pepper, or spice levels as needed.

Step-by-Step Preparation Method

Step 1: Brown the Meat (Optional)
In a skillet, heat olive oil over medium heat. Add ground turkey or beef and cook until browned. Transfer to the slow cooker.

Step 2: Prepare the Vegetables
Peel and dice the butternut squash. Chop onion, garlic, and bell peppers.

Step 3: Assemble in the Slow Cooker
Add all vegetables, drained beans, diced tomatoes, tomato paste, broth, chili powder, smoked paprika, cumin, cayenne (if using), salt, and pepper to the slow cooker. Stir to combine.

Step 4: Slow Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours until the squash is tender and the flavors are well blended.

Step 5: Check and Adjust Seasoning
Taste the chili and adjust salt, pepper, or spices as needed.

Step 6: Serve
Spoon chili into bowls and serve hot. Optional toppings include shredded cheese, sour cream, chopped cilantro, or avocado slices.

How to Serve This Recipe

Serve Slow Cooker Chili with Butternut Squash with cornbread, tortilla chips, or over rice. Top with fresh herbs, a dollop of sour cream, or shredded cheese for extra flavor.

Recipe Tips

• Dice squash into even pieces for uniform cooking.
• Stir occasionally if cooking on high to prevent sticking.
• For extra depth, roast the squash beforehand.
• Adjust spice levels to taste; add more cayenne or chili powder for heat.
• This chili tastes even better the next day after flavors have melded.

Variations

Vegetarian Chili
Skip the meat and use additional beans or lentils.

Spicy Version
Add chopped jalapeños or increase cayenne pepper.

Creamy Chili
Stir in a splash of coconut milk at the end for creaminess.

Southwestern Twist
Add corn kernels and smoked chipotle powder.

Hearty Winter Chili
Add diced sweet potatoes or carrots for extra vegetables.

Freezing and Storage

Refrigeration:
Store in an airtight container in the refrigerator for up to 4 days.

Freezing:
Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

Special Equipment Needed

• Slow cooker (crockpot)
• Skillet (for browning meat, optional)
• Knife and cutting board
• Measuring spoons and cups
• Wooden spoon

Frequently Asked Questions

Can I make this chili vegetarian?
Yes, simply omit the meat and add more beans or lentils.

Can I use frozen butternut squash?
Yes, but reduce the cooking time slightly.

Can I add other vegetables?
Absolutely, carrots, zucchini, or corn work well.

Is this recipe spicy?
It has mild heat by default; adjust cayenne or chili powder to your preference.

Can I meal prep this chili?
Yes, it stores well in the fridge or freezer and tastes even better the next day.

Conclusion

Slow Cooker Chili with Butternut Squash is a nutritious, hearty, and flavorful meal that requires minimal effort but delivers maximum comfort. With tender squash, perfectly cooked beans, and rich spices, this chili is perfect for chilly evenings, meal prep, or family dinners. Easy to prepare, versatile, and deeply satisfying, it’s a recipe that will become a go-to in your slow cooker repertoire.