This fall soup is yummy and full of nutrition! Butternut Squash Chili Slow Cooker is a dump and go kind of soup a.k.a. vegetarian chili! Gluten-free, Vegan, low in fat and calories. Stove-top instructions included.
As much as I love my Slow Cooker Chili with Corn recipe, I enjoy this healthier vegetarian chili with beans sometimes. It’s made with butternut squash, dark red kidney beans, pinto beans and black beans, tomatoes and chili seasoning.
It’s definitely lighter on calories and fat than beef chili. Plus, it’s a wonderful fall soup especially if you’re a butternut squash lover.
Vegetarian Chili
With the rising cost of beef and knowing it’s not the healthiest of meats, it’s good to have a vegetarian alternative that still have the chili seasonings and beans you love.
Therefore, this chili is cheaper and just as filling as a beef chili. Plus, if you buy already peeled and cut butternut squash, the recipe prep is really fast! We all need quick and easy these days, don’t we?
You can make this recipe on your stove top (instructions below) but, it’s so easy to throw the ingredients into your slow cooker and forget about it for a few hours.
It just depends which method suits your day.
This soup can be prepped the night before. Just add all the ingredients to to the slow cooker insert and place it in your refrigerator. It’ll need some more time to cook but, not much- about 30 more minutes.
Also, you could place the ingredients in gallon plastic zipper bags and freeze them as part of a freezer meal plan.
Butternut Squash Chili Slow Cooker
If you have a whole butternut squash you want to use for this recipe, here’s a video to show you how to peel and cut it. But, I do suggest buying it already peeled and cut if you can because it is not easy to peel and you can easily cut yourself. You don’t want to lose a finger.
Ingredients
See the substitutions list below too.
- peeled, cubed butternut squash
- pinto beans (or white northern beans)
- dark red kidney beans (or red kidney beans)
- black beans
- vegetable broth (you can use chicken broth instead)
- onion
- cumin
- chili powder
- garlic powder
- Jalapeno pepper (optional)
Substitutions & Additions
- Buy cut up butternut squash instead of whole to save time.
- Use a handheld blender for a few seconds just to make it a bit creamier.
- Instead of diced Jalapeno pepper, use canned chilies or Cheyenne pepper to taste.
- Use sweet potato instead of butternut squash in the same quantity.
- Use 1 or 2 cans of Rotel tomatoes with chilies instead of diced tomatoes.
- Substitute white or butter beans for pinto, black or red kidney beans.
- Don’t have cumin and/or chili powder? Use a chili seasonings packet.
Butternut Squash Chili Stove Top Directions:
- First, in a Dutch oven or stock pot on medium/high heat, add olive oil and onions. Simmer for two minutes.
- Then, add remaining ingredients and cook covered on medium heat for 45 minutes. Check to see if butternut squash is done by using a fork to pierce it.
You may also like:
Curry Butternut Squash Soup Coconut Milk
Roasted Butternut Squash Soup with Rosemary and Ginger
I took this recipe to Weekend Potluck.
Slow Cooker Butternut Squash Chili
Equipment
- 6 qt or larger slow cooker
Ingredients
- 15 oz canned pinto beans rinsed
- 15 oz canned dark red kidney beans rinsed
- 15 oz canned black beans rinsed
- 15 oz canned petite diced tomatoes
- 2 cups butternut squash peeled, seeds and flesh removed, cut into 1 inch cubes.
- 3 cups vegetable broth
- 3/4 cup chopped onion about 1/2 a medium onion
- 1/2 tsp garlic powder
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tbsp extra virgin olive oil
- 1 tbsp diced Jalapeno pepper optional
Instructions
- In a 6 qt or larger slow cooker add all ingredients and stir. Place on high setting and cook for 3 hours or 5-6 hours on low setting.
Notes
Butternut Squash Chili Stove Top Directions:
- First, in a Dutch oven or stock pot on medium/high heat, add olive oil and onions. Simmer for two minutes.
- Then, add remaining ingredients and cook covered on medium heat for 45 minutes. Check to see if butternut squash is done by using a fork to pierce it.
Storage:
Store leftovers in the refrigerator for up to 5 days.Nutrition
