Slow Cooker Vegetarian Butternut Squash Chili Recipe

Name: Slow Cooker Vegetarian Butternut Squash Chili Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: Comfort
Ingredients: 600 g Butternut squash, peeled, seeded, and cut into 3/4-inch cubes; 1 can (400g) Canned black beans, rinsed and drained; 1 can (400g) Canned red kidney beans, rinsed and drained; 1 can (800g) Canned fire-roasted diced tomatoes with juice; 150 g Frozen sweet corn kernels; 1 each Yellow onion & red bell pepper, diced; 15 g + 10g + 5g Chili powder, ground cumin, and smoked paprika; 480 ml Vegetable broth; 4 cloves + 8g Garlic cloves, minced & fine sea salt

Jump to Recipe Step-by-Step

When you want a wholesome, deeply satisfying meal that requires minimal cleanup, this Slow Cooker Vegetarian Butternut Squash Chili Recipe is a foolproof choice. Pairing butternut squash, , seeded, and cut into 3/4-inch cubes, black beans, rinsed and drained and red kidney beans, rinsed and drained in just 6 hr 15 min, it offers comforting flavor that family and dinner guests will genuinely savor.

Ingredients

6 servings

4 cups cubed Butternut squash, peeled, seeded, and cut into 3/4-inch cubes
1 can (15 oz) Canned black beans, rinsed and drained
1 can (15 oz) Canned red kidney beans, rinsed and drained
1 can (28 oz) Canned fire-roasted diced tomatoes with juice
1 cup Frozen sweet corn kernels
1 onion, 1 bell pepper Yellow onion & red bell pepper, diced
2 tbsp chili, 1 tbsp cumin, 1 tsp paprika Chili powder, ground cumin, and smoked paprika
2 cups Vegetable broth
4 cloves garlic, 1.5 tsp salt Garlic cloves, minced & fine sea salt

Step-by-Step Instructions

Place cubed butternut squash, black beans, kidney beans, diced tomatoes, sweet corn, onion, bell pepper, garlic, chili powder, cumin, paprika, salt, and vegetable broth into slow cooker.

Stir thoroughly. Cover and **cook on LOW for 6 hours** (or HIGH for 3.5 hours) until squash is fork-tender and chili is thick.

Using a potato masher, lightly crush a few cubes of squash and beans for **1 minute** to thicken the chili broth.

Ladle into bowls. Top with diced avocado, cilantro, lime juice, and warm tortilla chips.

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Chef Amara’s Kitchen Secrets & Pro Tips

Crushing a few pieces of cooked butternut squash with a potato masher thickens the chili into a rich stew.
Freezes exceptionally well for up to 3 months in freezer-safe glass containers.

1. Build Deep Flavor from the Fond: When browning ingredients, scrape up the caramelized golden bits (fond) from the pan bottom with a splash of liquid. That concentrated brown crust is where true savory umami lives. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Crushing a few pieces of cooked butternut squash with a potato masher thickens the chili into a rich stew.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if My Slow Cooker Vegetarian Butternut Squash Chili Recipe Vegetables Turn Soggy Instead of Crisp?: Avoid crowding your skillet or roasting pan. Trapped steam makes veggies soggy. Spread them across the pan with space between pieces so moisture evaporates and edges caramelize.
How to Deepen Savoriness Without Heavy Salt?: Add a splash of tamari, nutritional yeast, roasted garlic, or smoked paprika. These natural umami boosters satisfy the palate while keeping sodium in check.

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Storage, Freezing & Reheating Guidelines

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Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.

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Frequently Asked Questions

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Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.

Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.

Home Cook Community

Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 6)

280 Calories

54g Carbs 20% DV

12g Protein 24% DV

2g Fat 3% DV

14g Fiber 50% DV

580mg Sodium 25% DV

Carbs 77% Protein 17% Fat 6%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Comfort
Dietary Vegan, Gluten-Free, Dairy-Free
Total Time 6 hr 15 min
Yield 6 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

View Full Culinary Bio →

Slow Cooker Vegetarian Butternut Squash Chili Recipe

Ingredients

Step-by-Step Instructions

Add Ingredients to Slow Cooker

Stir & Cook Low

Mash Slightly for Body