I love this recipe because it’s simple, wholesome, and packed with plant-based goodness. Everything goes straight into the slow cooker, which makes it easy on busy days. I also like that it’s naturally vegan, gluten-free, and low in fat while still being satisfying and full of flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 and cut into 1-inch cubes 3 cups vegetable broth 3/4 cup chopped onion 1/2 tsp garlic powder 1 tbsp ground cumin 1 tsp chili powder 1 tbsp extra virgin olive oil 1 tbsp diced jalapeño pepper, optional
Directions
I add all of the ingredients directly into a 6-quart or larger slow cooker and stir everything together until well combined. I cover the slow cooker and cook on high for about 3 hours, or on low for 5 to 6 hours, until the butternut squash is tender when pierced with a fork.
For the stovetop version, I heat the olive oil in a Dutch oven over medium-high heat and cook the onions for about 2 minutes. I add the remaining ingredients, cover, and simmer on medium heat for about 45 minutes, checking to make sure the squash is fully cooked.
Servings and Timing
This recipe makes about 6 servings. Prep time takes around 10 minutes, cook time is about 3 hours on high in the slow cooker, and total time comes out to roughly 3 hours and 10 minutes.
Variations
I sometimes add bell peppers or corn for extra texture. When I want more heat, I increase the jalapeño or add a pinch of cayenne pepper. I also like topping my bowl with avocado, cilantro, or a squeeze of lime before serving.
Storage/Reheating
I store leftover chili in an airtight container in the refrigerator for up to 5 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally until heated through.
FAQs
Is this chili very spicy?
I find it mild, especially without the jalapeño. I adjust the heat easily by adding or removing spicy ingredients.
Can I freeze this chili?
I can freeze it in airtight containers for up to 3 months and thaw it overnight in the refrigerator.
Do I need to peel the butternut squash?
I always peel it because the skin doesn’t soften enough during cooking.
Can I add meat to this recipe?
I can add cooked ground turkey or beef if I want a non-vegan version, but I enjoy it most as-is.
What can I serve with this chili?
I like serving it with crusty bread, rice, or a simple side salad.
Conclusion
This slow cooker butternut squash chili is a recipe I rely on when I want something healthy, comforting, and easy to prepare. I love how hearty the beans are and how the squash adds natural sweetness. It’s a nourishing meal that fits perfectly into my weekly rotation.
This hearty three-bean chili with butternut squash is a cozy, vegan-friendly meal made right in the slow cooker. Packed with flavor, fiber, and fall comfort.
Author:Sarah
Prep Time:10 minutes
Cook Time:3 hours (slow cooker on high)
Total Time:3 hours 10 minutes
Yield:6 servings
Category:Soup
Method:Slow Cooker, Stovetop
Cuisine:American
Diet:Vegan
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 and cut into 1-inch cubes
3 cups vegetable broth
3/4 cup chopped onion (about ½ 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 jalapeño pepper (optional)
Instructions
In a 6-quart or larger slow cooker, add all ingredients and stir to combine.
Cover and cook on high for 3 hours or on low for 5–6 hours, until the butternut squash is fork-tender.
Notes
Adjust spice level by adding or omitting jalapeño.
This chili thickens as it sits—add broth to loosen when reheating.
Delicious topped with avocado, cilantro, or vegan sour cream.
