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!
The ingredient list:
- Italian Sausage (omit if making vegetarian chili)
- Butternut squash, cubed
- 100% Pure Pumpkin Purée
- Light Red Kidney Beans
- Dark Red Kidney Beans
- Beef Broth (or substitute vegetable broth is making vegetarian chili)
- Smoked Paprika
- 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?
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
- 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
- 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).
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!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!