This post may contain affiliate links. Slow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to butternut squash recipes. Just simply add in some of your fall favorite vegetables and let your slow cooker do the work.
Just simply add in some of your fall favorite vegetables and let your slow cooker do the work. The results will warm you from the inside out! Slow Cooker Chili is perfect served with cornbread and this butternut squash version is no exception! Any kind of bread or even homemade Buttermilk Biscuits are perfect for dipping and dunking! Butternut Squash Greatness My favorite winter vegetable is butternut squash. It’s got a great texture, a sweet taste, and is pretty versatile.
This warming chili is loaded with all kinds of veggies and has lots of flavor! It’s comforting and full of so many yummy flavors from all the various veggies. The butternut squash adds a sweet flavor that will make you come back for a second bowl. Adding lots of veggies makes this chili healthy and delicious!
Butternut Squash Chili in a ladle. Easy Slow Cooker Recipe I don’t know about you, but the cold weather just makes me want to sit on the couch and cuddle with my kiddos. In other words, I get lazy and don’t want to spend hours in the kitchen. It’s great when a recipe tastes good but it’s a bonus when it’s basically effortless. For this Butternut Squash Chili, all you have to do is cut up the veggies and toss them all in the Crock-Pot.
Let the slow cooker do all the work and after 4 hours you’ll be enjoying a healthy meal that will warm you up from the inside out. Ya know, just to balance things out. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Please view my photo use policy here.
Add more soup recipes to your meal rotation this fall! Melanie is a Midwest girl currently living in Nebraska with her husband and daughters. She started rubbing elbows with her mom in the kitchen as soon as she discovered she could lick the bowl clean. She loves spending time in the kitchen creating healthy dinners and indulgent desserts for her family and friends. Send me the latest recipes via email.
By submitting this comment you agree to share your name, email address, website and IP address with Spend With Pennies. This information will not be used for any purpose other than enabling you to post a comment. I used fresh tomatoes so added a teaspoon of salt. As most chili’s, better heated up the second day. So happy you enjoyed it, Lynne! And I couldn’t agree more, leftover chili is the best. Could you add ground beef or ground chicken cooked separately in fry pan on stove and add to butternut squash chili?
Can you cook this recipe on low for 8 hrs? This recipe uses broth, water is not required. I decided to make this at the last minute to use up a butternut squash and poblano pepper in my fridge Didn’t have Great Northern beans, so used 2 cans of black beans. Also didn’t have red bell pepper, so added 1 cup of frozen corn for variety. Used veggie stock to make this meatless for Lent. The squash gives it a slight sweet flavor.
Served with some shredded Monterey Jack cheese and tortilla chips. Can you substitute the great northern beans out for red lentils? Hi Liz, we have only made this recipe as listed but would love to hear how it turns out with lentils! I used two medium butternut squash and it came out to about 6 quarts of soup, most of which is gone now! I am so glad you liked this chili recipe Moses! This chili turned out for me to make two dishes in one.