With all the colors and flavors of fall, this Slow Cooker Butternut Squash Chili (with pumpkin-shaped biscuits) is sure to warm your heart, delight your taste buds, and tickle your fancy.
This slow cooker butternut squash chili can be made with or without meat. Since my husband enjoys his chili with meat, I added browned bits of Italian sausage into the slow cooker along with all the other ingredients.
However, by omitting the sausage and swapping vegetable broth for the beef broth, this chili becomes completely vegetarian. Talk about versatile!
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The ingredient list:
- Italian Sausage (omit if making vegetarian chili)
- Butternut squash, cubed
- 100% Pure Pumpkin Purée
- Onion
- Light Red Kidney Beans
- Dark Red Kidney Beans
- Beef Broth (or substitute vegetable broth is making vegetarian chili)
- Garlic
- Allspice
- Cinnamon
- Smoked Paprika
- Butter
- Salt and Pepper
- Greek Yogurt or Sour Cream (optional to garnish)
- Canned Biscuits (if making pumpkin-shaped biscuits)
Why this recipe works:
What helps to add depth of flavor and complexity to this slow cooker butternut squash chili is the blend of spices (i.e. allspice, cinnamon, nutmeg, and smoked paprika).
They may seem unusual for a chili recipe, and they probably are, but each one aids in making this a unique and delicious chili recipe that I'll bet you'll make time and again during the fall and winter months.
To be honest, I wasn't sure how my husband was going to enjoy this chili because it breaks with his traditional view of chili, AND he's not a huge fan of butternut squash.
But, I'm happy to report that he gave this Slow Cooker Butternut Squash Chili a full and enthusiastic "two thumbs up," and even raved about it again the days he took the leftovers for lunch to work.
More about pumpkin "shaped" biscuits:
One of my favorite grocery store convenience foods are the canned biscuits you find in the refrigerator section.
You know the ones. The biscuits that, even though you know they're going to "pop" open when you press your finger or spoon into the seam, somehow still seem to scare and surprise you each and every time.
Since I always seem to have some of these yummy canned biscuits in my fridge, I was inspired to play a little with my food and came up with something unexpected to surprise my husband. The results are these fun and tasty pumpkin 'shaped' biscuits.
Can Butternut Squash Chili be frozen?
YES!
After cooking, add the chili into a freezer-safe container with a well-fitting lid and freeze for up to 3 months.
Additional butternut squash recipes:
*Sauteed Autumn Vegetables (pictured below) from (yours truly) Kudos Kitchen
*Sauerkraut Chicken Thighs with Butternut Squash from (yours truly) Kudos Kitchen
*Butternut Squash with Chili Yogurt Sauce from Creative Culinary
*Baked Farro Casserole with Butternut Squash from (yours truly) Kudos Kitchen
*Butternut Squash, Sweet Potato, and Carrot Soup from Delightful Adventures
*Spinach and Butternut Squash Noodle Casserole from (yours truly) Kudos Kitchen
*Creamy Butternut Squash Penne with Bacon and Broccoli from Flying on Jess Fuel
The easy instructions:
- Brown and break up 1 pound of Italian sausage in a large skillet over high heat.
- Meanwhile, add 2 pounds of cubed and seeded butternut squash, and 1 chopped medium yellow onion to a 4-quart slow cooker.
- Add the browned sausage to the cooker.
- Add 1 can of drained and rinsed light kidney beans, and 2 cans of drained and rinsed dark kidney beans along with one can of 100% pumpkin puree.
- Add one cup of beef broth, 2 teaspoons salt, 1 teaspoon black pepper, 2 cloves garlic, ½ teaspoon allspice, 1½ teaspoons cinnamon, and 1½ teaspoons smoked paprika.
- Add a pinch of freshly grated nutmeg and stir to combine.
- Cover the cooker and set on low for 6 hours.
- Uncover, stir and 2 tablespoons butter.
- Stir again to combine and serve along with the pumpkin-shaped biscuits (if desired), and a dollop of Greek yogurt or sour cream (not shown).
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Printable Recipe Card
Slow Cooker Butternut Squash Chili with Pumpkin Shaped Biscuits
Equipment
Ingredients
- 1 pound bulk Italian sausage browned
- 2 pounds butternut squash that has been seeded and cut into 2" cubes
- 1 medium yellow onion chopped
- 1 can (15.5 ounces) light red kidney beans, rinsed and drained
- 2 cans (15.5 ounces) dark red kidney beans, rinsed and drained
- 1 can (15.5 ounce) 100% pure pumpkin puree
- 1 cup beef broth
- 2 cloves garlic minced
- ½ teaspoon allspice
- 1½ teaspoon ground cinnamon
- 1½ teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- Greek yogurt or sour cream for serving if desired
- 1 can pop tube biscuits optional
Instructions
- Brown the sausage in a large skillet, breaking into small pieces as it browns.
- In a 4 quart slow cooker, add all the ingredients (except the butter and Greek yogurt), and stir well.
- Cover and set the cooker on low for 6 hours.
- Uncover, add the butter and stir well.
- Serve in bowls with Greek yogurt or sour cream as garnish along with the pumpkin shaped biscuits (if desired).
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe for butternut squash chili with beans as much as I've enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!!
Jess @ Flying on Jess Fuel says
The pumpkins are SO adorable! Love this idea and I can't wait for fall. 🙂
Renée says
Thanks so much, Jess!
Liz says
I added sausage for my husband, too, and we both loved it. He ate quite a few biscuits 🙂
Renée says
Husbands! LOL. Go figure! Glad to hear it, Liz. Thanks 🙂
Nellie says
Those biscuits are so cute! My kids will love helping me make them!
Renée says
I agree Nellie. Depending on how old they are, they'd be great at doing the flattening.
Elizabeth @ GlutenFreeBaking.com says
I NEED to make this chili! And the biscuits are seriously adorable. 🙂
Renée says
Thank you so much, Elizabeth!
Kelly @ Nosh and Nourish says
I love the idea of adding butternut squash to chili! Perfect for fall.
Renée says
Me too. I adore butternut squash so I try to use it as much as I can!
Trish Rosenquist says
How cute are those biscuits!! And that chili! Love that that is was made in the slow cooker!
Renée says
You just can't beat comfort food that's also easy to make! Thanks 🙂
Angie | Big Bear's Wife says
I bet the chili is amazing but those pumpkin biscuits are awesome!!!
Renée says
LOL! Right? Thanks, Angie!
Megan @ MegUnprocessed says
Such a flavorful recipe.
Joanie Zisk says
I love the flavors in the chili - I can imagine the sausage and the butternut squash would be perfect together. And the biscuits are the perfect touch.
Erin @ Texanerin Baking says
The chili looks great but all I can see is those biscuits! So cute and delicious looking. 🙂
Des @ Life's Ambrosia says
What a delicious way to use butternut squash!
Renée says
I love butternut squash so it's fun to find new ways to cook with it. Thanks, Des!
Shannon Graham says
This chili looks divine! However, I think I could stare at those adorable biscuits all day!
Renée says
HaHaHa! You stare, I'll eat! Thanks for the comment 🙂
Kimberly @ The Daring Gourmet says
That sounds delicious and I love those cute pumpkin shaped biscuits!
Renée says
Thank you so much, Kimberly!
Alyssa | EverydayMaven says
Love slow cooker chili - it makes the house smell amazing!
Renée says
Yes, it does! Especially when there's Italian sausage and butternut squash involved!
foodhuntersguide says
OMG! Those biscuits are super cute. I need to try this.
Renée says
Thank you! I hope you do try it!
thespeckledpalate says
What perfect fall chili! This sounds absolutely delightful, and I love the addition of butternut squash in it!
Renée says
I adore butternut squash so making a chili with it as the star just seemed like the perfect idea to me. Glad you like it too!
Jessica @Savory Experiments says
This just screams FALL! I love it!
Renée says
Thank you, Jessica!
Back for Seconds says
Love it! You are the queen of festive pastries!
Renée says
HaHa! You are very sweet, Stephanie! Thank you!