I just swapped my usual for this Slow Cooker Butternut Squash Chili and now I’m telling everyone it’s the vegetarian chili that made me rethink what chili can be.
I adore this Slow Cooker Butternut Squash Chili because it tastes like actual food, not fake health hype. The squash roasts into sweet, nutty bites that stand up to big, smoky spices and the comfort of black beans.
But what gets me is the texture contrast, silky squash, chewy quinoa vibes from the Butternut Squash Quinoa Chili ideas I steal, and a bite you can’t fake. It’s loud, earthy, slightly sweet, and makes you want to eat straight from the bowl.
No fluff, just bold vegetable muscle. I make it when I want real, honest dinner.
Every spoonful hits differently.
Ingredients
- Butternut squash: cozy sweetness and soft bite, it’s the chili’s creamy heart.
- Olive or avocado oil: adds fat and helps things brown, basically flavor carrier.
- Yellow onion: savory base, gives depth and a little sweetness when it softens.
- Red or orange bell peppers: bright, crunchy pops and a fresh, sunny color.
- Garlic: punchy aroma and warmth, it’ll make the whole pot sing.
- Diced tomatoes: juicy body and tang, keeps the chili saucy and lively.
- Tomato paste: concentrated tomato boost, thickens and gives a richer tomato taste.
- Vegetable broth: light savory backbone, keeps it soupy without tasting heavy.
- Black beans: creamy protein and fiber, they bulk the chili up nicely.
- Pinto or kidney beans: meaty texture and extra protein, filling and comforting.
- Corn: sweet kernels that pop, adds fun texture and tiny bursts.
- Chili powder: warm chile notes and earthiness, basic chili backbone.
- Cumin: smoky, earthy spice that adds cozy Southwestern vibes.
- Smoked paprika: gentle smoke and color, gives depth without heat.
- Oregano: herbal hint, it ties the tomato and chile flavors together.
- Cayenne or hot paprika: optional heat kick, use sparingly if you’re nervous.
- Kosher salt: essential seasoning, brings out all the other flavors.
- Black pepper: subtle heat and bite, finishes the seasoning profile.
- Maple syrup or brown sugar: sweet balance that calms tomato acidity, just a touch.
- Bay leaf: background savory note, you’ll notice it more as it simmers.
- Lime juice: bright citrus zing, it wakes up the whole bowl.
- Fresh cilantro: herbal brightness on top, optional but really freshens each spoonful.
Ingredient Quantities
- 1 medium butternut squash, about 2 to 3 pounds peeled seeded and cut into 1 inch cubes
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion, diced
- 2 bell peppers (red or orange), seeded and chopped
- 3 to 4 cloves garlic, minced
- 1 15 ounce can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 3 cups vegetable broth (low sodium works best)
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can pinto beans or kidney beans, drained and rinsed
- 1 15 ounce can whole kernel corn, drained or 1 1/2 cups fresh or frozen corn
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper or hot paprika optional, to taste
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon maple syrup or brown sugar optional, to balance acidity
- 1 bay leaf
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro for garnish optional
How to Make this
1. Heat the oil in a large skillet over medium heat and sauté the diced onion and chopped bell peppers until they start to soften, about 5 minutes; add the minced garlic in the last 1 minute so it doesn’t burn.
2. Stir in the tomato paste to the skillet and cook 1 minute more to deepen the flavor, then add the canned diced tomatoes with their juices and scrape up any browned bits.
3. Transfer the onion, pepper and tomato mixture to your slow cooker. Add the cubed butternut squash, vegetable broth, drained black beans, drained pinto or kidney beans, and the corn.
4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne or hot paprika if using, kosher salt, black pepper and add the bay leaf; stir everything so the spices are evenly distributed.
5. If you like a touch of sweetness to balance the tomatoes add the maple syrup or brown sugar now; taste later and adjust. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the squash is tender.
6. For a thicker, creamier chili mash about 1 to 2 cups of the cooked squash and beans against the side of the slow cooker with a potato masher or wooden spoon, then stir back into the pot. This avoids adding cream and keeps it vegan.
7. Remove the bay leaf, squeeze in the lime juice and give the chili a good stir. Taste and adjust salt, cayenne or sweetness as needed.
8. Serve hot topped with chopped cilantro if you like, and extra lime wedges on the side. Leftovers keep well in the fridge for 4 days and flavors actually improve overnight.
9. Hacks: if your squash is still firm after the cooking time, let the covered slow cooker sit on warm for 30 minutes or cook another 30 to 60 minutes; frozen corn works great and fresh corn gives a sweeter bite.
10. To make this stovetop instead, simmer in a large pot over low heat for about 40 to 50 minutes with occasional stirring until squash is tender.
Equipment Needed
1. Large skillet or frying pan
2. Slow cooker or large pot for stovetop cooking
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener and fine-mesh strainer or colander
7. Wooden spoon and potato masher (or a sturdy spoon to mash)
8. Ladle and serving bowls
FAQ
Three Sisters Butternut Squash Chili (Recipe) Substitutions and Variations
- Butternut squash: swap with peeled diced sweet potato or kabocha squash. Sweet potato is a little sweeter and cooks similarly, kabocha holds shape better if you want chunks.
- Black beans: use kidney beans, pinto beans, or canned chickpeas. Kidney gives a meaty bite, chickpeas add nuttiness and hold up well.
- Vegetable broth: substitute low sodium chicken broth or water plus 1 to 2 teaspoons bouillon. Chicken broth adds richness if not strictly vegan, bouillon keeps sodium control.
- Smoked paprika: replace with regular paprika plus a pinch of cumin, or use a little chipotle powder for smoky heat. Chipotle is spicier so start small.
Pro Tips
1. Roast half the squash cubes at 425F until caramelized before adding them to the slow cooker. The little browned bits add sweet, nutty depth you won’t get from steams only. Don’t burn them though; watch the last 5 minutes.
2. Add the dry spices to the skillet with the tomato paste and toast for 30–60 seconds before adding tomatoes. It wakes up the cumin and paprika and makes the chili taste less one-note. Stir constantly so the garlic doesn’t scorch.
3. If you want creamier texture without dairy, scoop out about 1 to 2 cups of cooked squash and beans and mash them really well, then stir back in. That thickens naturally and makes the chili cling to bowls and chips. You can also blend a small portion smooth for the same effect.
4. Finish with acid and salt at the end, not the beginning. Lime juice and a final pinch of salt brighten everything. If the tomatoes feel too sharp, a teaspoon of maple syrup calms them — add little by little and taste as you go.
Three Sisters Butternut Squash Chili (Recipe)
I just swapped my usual for this Slow Cooker Butternut Squash Chili and now I'm telling everyone it's the vegetarian chili that made me rethink what chili can be.
6
servings
351
kcal
Equipment: 1. Large skillet or frying pan
2. Slow cooker or large pot for stovetop cooking
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener and fine-mesh strainer or colander
7. Wooden spoon and potato masher (or a sturdy spoon to mash)
8. Ladle and serving bowls
Ingredients
-
1 medium butternut squash, about 2 to 3 pounds peeled seeded and cut into 1 inch cubes
-
1 tablespoon olive oil or avocado oil
-
1 large yellow onion, diced
-
2 bell peppers (red or orange), seeded and chopped
-
3 to 4 cloves garlic, minced
-
1 15 ounce can diced tomatoes, with juices
-
2 tablespoons tomato paste
-
3 cups vegetable broth (low sodium works best)
-
1 15 ounce can black beans, drained and rinsed
-
1 15 ounce can pinto beans or kidney beans, drained and rinsed
-
1 15 ounce can whole kernel corn, drained or 1 1/2 cups fresh or frozen corn
-
2 teaspoons chili powder
-
1 teaspoon ground cumin
-
1 teaspoon smoked paprika
-
1/2 teaspoon dried oregano
-
1/4 to 1/2 teaspoon cayenne pepper or hot paprika optional, to taste
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon maple syrup or brown sugar optional, to balance acidity
-
1 bay leaf
-
Juice of 1 lime
-
1/4 cup chopped fresh cilantro for garnish optional
Directions
- Heat the oil in a large skillet over medium heat and sauté the diced onion and chopped bell peppers until they start to soften, about 5 minutes; add the minced garlic in the last 1 minute so it doesn’t burn.
- Stir in the tomato paste to the skillet and cook 1 minute more to deepen the flavor, then add the canned diced tomatoes with their juices and scrape up any browned bits.
- Transfer the onion, pepper and tomato mixture to your slow cooker. Add the cubed butternut squash, vegetable broth, drained black beans, drained pinto or kidney beans, and the corn.
- Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne or hot paprika if using, kosher salt, black pepper and add the bay leaf; stir everything so the spices are evenly distributed.
- If you like a touch of sweetness to balance the tomatoes add the maple syrup or brown sugar now; taste later and adjust. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the squash is tender.
- For a thicker, creamier chili mash about 1 to 2 cups of the cooked squash and beans against the side of the slow cooker with a potato masher or wooden spoon, then stir back into the pot. This avoids adding cream and keeps it vegan.
- Remove the bay leaf, squeeze in the lime juice and give the chili a good stir. Taste and adjust salt, cayenne or sweetness as needed.
- Serve hot topped with chopped cilantro if you like, and extra lime wedges on the side. Leftovers keep well in the fridge for 4 days and flavors actually improve overnight.
- Hacks: if your squash is still firm after the cooking time, let the covered slow cooker sit on warm for 30 minutes or cook another 30 to 60 minutes; frozen corn works great and fresh corn gives a sweeter bite.
- To make this stovetop instead, simmer in a large pot over low heat for about 40 to 50 minutes with occasional stirring until squash is tender.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 593g
- Total number of serves: 6
- Calories: 351kcal
- Fat: 4.7g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2g
- Cholesterol: 0mg
- Sodium: 525mg
- Potassium: 1313mg
- Carbohydrates: 60g
- Fiber: 15g
- Sugar: 12.3g
- Protein: 12.7g
- Vitamin A: 20800IU
- Vitamin C: 117mg
- Calcium: 67mg
- Iron: 2mg
