Butternut Squash Chili

I find that as September approaches, I’m always dreaming of tried and true fall favorites. Soups, stews, and chili start filling my thoughts…but because it’s still hitting 90°F outside, I don’t want to be cooking over a hot soup pot.

Slow cookers are the best way to indulge these hearty cravings without overheating the kitchen! 

My recipe for Butternut Squash Chili is a true family favorite. Year in and year out, I’m asked to bring this to family gatherings and potlucks. I never fight this request because not only is it a crowd pleaser, and so darn tasty, but it’s also super easy to make.

This chili is loaded with veggies, it’s oil-free, gluten-free, and dairy-free. It’s a meal you can feel good about serving to your loved ones!

Print Recipe

Butternut Squash Chili

(16 votes, average: 2.81 out of 5)

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A colorful and tasty chili made in a slow cooker.

Ingredients

• 2 lb butternut squash, peeled/seeded and cubed
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 tbsp chili powder
• 1 tsp salt
• 28 oz. can diced tomatoes, not drained
• 2-4 oz. cans diced mild green chilies
• 1 cup veggie broth
• 2-14 oz. cans black beans, rinsed and drained
• 12 oz. bag frozen corn

Instructions

1

In slow cooker layer all ingredients as listed (butternut squash on the bottom) and cook on low for 6 to 8 hours.

2

Once chili is done cooking, use a potato masher to mash up the ingredients and thicken up the chili a bit before serving.

Notes

Great toppings are: green onions, jalapeno, tortilla strips, vegan sour cream, and vegan cheese.