5 from 162 votes
Slow Cooker Butternut Squash Chili
This Slow Cooker Butternut Squash Chili combines tender chunks of butternut squash with black and red kidney beans, diced tomatoes, and a blend of chili powder, cumin, and ginger spices. The long, slow cooking melds the ingredients into a hearty, thick chili that's both comforting and richly flavored. Mashing part of the chili adds extra creaminess and thickens the texture, making it a satisfying vegetarian option with layered flavors.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings:
8
Calories:
215 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
For the Chili
- 1 medium butternut squash approx. 2 pounds, peeled, cut into half inch pieces
- 1 ½ cups chicken broth or vegetable broth
- 15 ounces black beans 1 can, drained and rinsed, canned
- 15 ounces red kidney beans 1 can, drained and rinsed, or great northern beans, canned
- 14 ounces diced tomatoes with juices, 1 can, canned, petite
- 2 bell pepper 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
- Drain beans and rinse well.
- Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
- Remove 2 cups of the chili and mash, return to the pot and stir in.
- Serve with desired toppings.
Cup of Yum
Notes
- To thicken the chili, mash some of it with a spoon or potato masher before serving.
- For even thicker chili, stir in a cornstarch slurry (2 tsp cornstarch with 2 tsp cold water) and cook an additional 15 minutes.
- Toppings like cilantro, sour cream, chips, and cheese add complementary flavors and textures.
- Ground beef or turkey can be browned and added for extra protein.
- Any canned beans can be substituted based on preference or availability.
- Stir in diced chipotle peppers or red chili flakes to increase the heat level.
Nutrition Information
Calories
215
(11%)
Carbohydrates
43g
(14%)
Protein
12g
(24%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
0.2g
(1%)
Cholesterol
1mg
(0%)
Sodium
544mg
(23%)
Potassium
1002mg
(21%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
11312IU
(226%)
Vitamin C
65mg
(72%)
Calcium
131mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215 | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 544mg | 23% |
| Potassium | 1002mg | 21% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 11312IU | 226% |
| Vitamin C | 65mg | 72% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.