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Hearty Slow Cooker Vegetarian Butternut Squash Chili

Close-up of hot, steaming butternut squash chili with black beans in a white bowl near a window.
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Make this easy, comforting vegetarian butternut squash chili in your slow cooker for a perfect cozy fall or winter dinner. It uses simple ingredients and requires minimal prep time.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers. Cook until softened, about 5 minutes.
  2. Transfer the cooked onion and peppers to the basin of your slow cooker.
  3. Add the cubed butternut squash, black beans, kidney beans, diced tomatoes (with juice), tomato sauce, and vegetable broth to the slow cooker.
  4. Stir in the chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix all ingredients well.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the squash is tender.
  6. Stir the chili before serving. Taste and adjust seasonings if needed.
  7. Serve hot with your favorite toppings. This recipe pairs well with a simple meal planning approach for busy weeks.

Notes

  • For a richer flavor, you can roast the butternut squash cubes separately until slightly caramelized before adding them to the slow cooker.
  • If you prefer a thicker chili, remove about 1 cup of the chili mixture near the end of cooking, mash the squash slightly with a fork, and stir it back in.
  • This chili freezes well for future easy weeknight dinners.

Nutrition

Find it online: https://www.unfoldrecipes.com/butternut-squash-chili-recipe/