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Slow Cooker Chili with Butternut Squash

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • 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.