Slow Cooker Butternut Squash Chili
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This Slow Cooker Butternut Squash Chili is a fall dream! The mix of kidney beans & butternut squash chunks makes for a hearty & healthy vegan chili!
I did a whole slow cooker series back in August, and today I am back with a recipe you can add to your slow cooker rotation! This Slow Cooker Butternut Squash Chili is the perfect fall recipe! Chunks of butternut squash are mixed with beans & veggies for the tastiest vegan chili recipe. This is hearty and healthy. A must make!
Step One: Prep the Ingredients
This really is a dump and go kind of meal. So the only real prep is dicing the veggies and opening some cans.
Here is what you need:
- butternut squash
- yellow onion
- garlic
- kidney beans – you can sub black or pinto
- fire roasted tomatoes
- green chiles
- vegan beef crumbles – I used Trader Joe’s
- chili powder
- garlic powder
- onion powder
- smoked paprika
- cumin
- pepper
- broth – I used vegan beef broth
- low sodium soy sauce
- lime juice
Step Two: Assemble & Cook
Now that everything is prepped, you can add everything to your slow cooker. If you are in a need of a new slow cooker, I love mine – get it here.
Add the veggies, beans, vegan beef crumbles, broth and spices to the slow cooker and give everything a good mix.
Cover and turn the slow cooker to HIGH for 4 hours or LOW for 8 hours. This just depends on how much time you have.
Step Three: Serve
Once the chili is done cooking, remove the lid and add some lime juice. This will just add a pop of acidity.
Give the chili a taste and adjust the seasonings. You may want to add more salt and/or pepper.
Ladle the chili into bowls and add you favorite toppings. Some of my favorites are non-dairy yogurt, avocado and green onion. Be sure to have some tortilla chips or corn chips on the side for dipping too! You could also make a batch of my Jalapeño Corn Bread Muffins!
Tips & Tricks
This is great for meal prep! Transfer the leftovers into individual containers and keep in the fridge for up to 5 days.
If you like spice, add a chopped jalapeño to the slow cooker too!
I bought my squash pre-cut, but you can also peel and de-seed a whole one. Be sure to cut the pieces in uniform squares so they cook evenly.
If making this on the stovetop: Heat some oil in a stock pot over medium heat and cook down the onion, garlic, beef crumbles & dry seasonings for 5 minutes. Add in the rest of the ingredients and bring to a boil. Lower the heat, partially cover and simmer for 1 hour – stirring frequently.
Need more recipe inspo? Check these out:
Slow Cooker Butternut Squash Chili
Ingredients
- 4 cups butternut squash cut in cubes
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 15-ounce cans kidney beans drained & rinsed
- 1 15-ounce can fire roasted tomatoes diced
- 1 4-ounce can green chiles
- 12 ounces vegan beef crumbles I used Trader Joe's
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 2 cups broth I used vegan beef broth
- 1 tablespoon low sodium soy sauce
- 1 lime juiced
- green onion, avocado, non-dairy yogurt, chips optional, for serving
Equipment
Instructions
- Add everything (except the lime juice) to a slow cooker. Stir, cover and place on HIGH for 4 hours (or LOW for 8 hours).
- Remove the lid, stir and add the lime juice. Taste and adjust the salt & pepper as needed.
- Serve hot with the optional toppings.
Video
Notes
- This is great for meal prep! Transfer the leftovers into individual containers and keep in the fridge for up to 5 days.
- If you like spice, add a chopped jalapeño to the slow cooker too!
- I bought my squash pre-cut, but you can also peel and de-seed a whole one. Be sure to cut the pieces in uniform squares so they cook evenly.
- If making this on the stovetop: Heat some oil in a stock pot over medium heat and cook down the onion, garlic, beef crumbles & dry seasonings for 5 minutes. Add in the rest of the ingredients and bring to a boil. Lower the heat, partially cover and simmer for 1 hour – stirring frequently.
I used turkey and chicken broth and it was delicious.
So glad you loved it Gwen!
This was delicious!
Thanks so much Marleen!