Dinner

Slow Cooker Butternut Squash Chili Recipe

ByClara Bennett March 29, 2026March 29, 2026

Introduction

This Slow Cooker Butternut Squash Chili is a hearty and comforting dish perfect for chilly days. Packed with tender squash, beans, and bold spices, it’s a delicious way to enjoy a vegetarian-friendly meal with minimal effort.

A black slow cooker filled with chunky orange soup that has visible layers of diced orange sweet potatoes and yellow squash mixed with dark red kidney beans and small black beans in a thick broth. Bright green herbs are sprinkled on top, adding a touch of fresh color. A silver ladle is partially submerged in the soup, scooping up a mix of the colorful vegetables and beans. The slow cooker is placed on a white marbled surface with some fresh green herbs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium butternut squash (approx. 2 pounds, peeled, cut into half inch pieces)
1 ½ cups chicken broth (or vegetable broth)
15 ounces canned black beans (1 can, drained and rinsed)
15 ounces canned red kidney beans (1 can, drained and rinsed, or great northern beans)
14 ounces canned petite diced tomatoes (with juices, 1 can)
2 bell peppers (any color, diced)
1 yellow onion (diced)
5 cloves garlic (minced)
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper
Toppings as desired (see notes)

Instructions

Step 1: Drain the canned beans and rinse them well under cold water.
Step 2: Place the butternut squash, chicken or vegetable broth, black beans, kidney beans, diced tomatoes with juices, bell peppers, onion, garlic, chili powder, cumin, ground ginger, salt, and black pepper into the slow cooker. Mix well to combine.
Step 3: Cook on low for 4 to 5 hours, or until the butternut squash is tender and the flavors are well blended.
Step 4: Remove about 2 cups of chili from the slow cooker and mash it with a fork or potato masher. Return this mashed mixture to the pot and stir well to thicken the chili.
Step 5: Serve hot with your favorite toppings such as sour cream, shredded cheese, chopped cilantro, or sliced avocado.

Tips & Variations

For a vegan version, use vegetable broth and skip dairy-based toppings.
Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
To make it gluten-free, ensure all canned goods and spices are certified gluten-free.
Try using sweet potatoes or pumpkin instead of butternut squash for a different twist.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a slow cooker filled with a chunky stew containing visible layers of orange sweet potato cubes, dark red kidney beans, black beans, and green bell pepper pieces mixed in a thick orange broth. The stew looks hearty and colorful, with a metal masher partially inserted into the mixture. The slow cooker is black with a shiny finish, placed on a white marbled surface with a checkered cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stovetop?

Yes, you can simmer the ingredients in a large pot over medium-low heat for about 45 minutes to an hour until the squash is tender, stirring occasionally.

What toppings work best with this chili?

Toppings like shredded cheese, sour cream, chopped fresh cilantro, sliced avocado, or a squeeze of lime add freshness and creaminess that complement the rich flavors nicely.