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    Home » Side Dish Recipes » Grains and Legumes Recipes

    Published: Aug 18, 2019 · Modified: May 3, 2022 by Renée · This post may contain affiliate links · 33 Comments

    Slow Cooker Butternut Squash Chili

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    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.

    Overhead photo of a black bowl filled with butternut squash chili and a pumpkin shaped biscuit on the bowl.

    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!

    **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Slow Cooker Butternut Squash Chili is available at the end of this post. 

    Jump to Recipe

    Closeup vertical photo of Slow Cooker Butternut Squash Chili with a pumpkin shaped biscuit.

    The ingredient list for making slow-cooker butternut squash chili;

    • 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.

    Vertical title text collage image of slow cooker butternut squash chili.

    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.

    For additional recipes using butternut squash, please click on the following titles for:

    *Sauteed Autumn Vegetables (pictured below) from (yours truly) Kudos Kitchen

    A casserole dish filled with sauteed autumn vegetables and a spoon.

    *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 for making slow cooker butternut squash chili:

    • 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.
    Butternut Squash Chili
    • 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.
    Butternut Squash Chili in the Slow Cooker
    • 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).
    Butternut Squash Chili with Pumpkin Biscuits

    Pumpkin Shape Biscuits with Butternut Squash Chili

    Below is the printable recipe card for today’s Slow Cooker Butternut Squash Chili. 

    **Note - The following recipe card contains affiliate links for kitchen tools and equipment for your shopping consideration.

    If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars. Thank you so much!

    A bowl of butternut squash chili with a pumpkin shaped biscuit.

    Slow Cooker Butternut Squash Chili

    Renee Goerger
    A delicious and hearty chili with all the flavors of fall.
    5 from 2 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 6 hrs
    Total Time 6 hrs 10 mins
    Course Main Course
    Servings 10 cups
    Calories 259 kcal

    Ingredients
      

    • · 1 pound bulk Italian sausage browned (omit if making vegetarian chili)
    • · 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 substitute vegetable broth if making vegetarian chili
    • · 2 cloves garlic minced
    • · 1 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

    Instructions
     

    •      
      Brown the sausage in a large skillet, breaking into small pieces as it browns.
    • ·       
      In an 8-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 (if desired) and the pumpkin-shaped biscuits.











    Nutrition

    Serving: 1.5 cupsCalories: 259kcalCarbohydrates: 23gProtein: 14gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 28mgSodium: 734mgFiber: 6gSugar: 4g
    Tried this recipe?Let us know how it was!

    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!

    Overhead photo of a bowl of butternut squash chili with a pumpkin shaped biscuit.

    **Note - The post above includes affiliate links. As always, I truly thank you for your support!

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

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    Reader Interactions

    Comments

    1. Jess @ Flying on Jess Fuel says

      August 19, 2019 at 9:08 am

      The pumpkins are SO adorable! Love this idea and I can't wait for fall. 🙂

      Reply
      • Renée says

        August 19, 2019 at 2:32 pm

        Thanks so much, Jess!

        Reply
    2. Liz says

      August 18, 2019 at 9:45 am

      I added sausage for my husband, too, and we both loved it. He ate quite a few biscuits 🙂

      Reply
      • Renée says

        August 18, 2019 at 10:13 am

        Husbands! LOL. Go figure! Glad to hear it, Liz. Thanks 🙂

        Reply
    3. Nellie says

      October 28, 2016 at 11:45 am

      Those biscuits are so cute! My kids will love helping me make them!

      Reply
      • Renée says

        October 28, 2016 at 12:09 pm

        I agree Nellie. Depending on how old they are, they'd be great at doing the flattening.

        Reply
    4. Elizabeth @ GlutenFreeBaking.com says

      October 26, 2016 at 12:24 pm

      I NEED to make this chili! And the biscuits are seriously adorable. 🙂

      Reply
      • Renée says

        October 26, 2016 at 1:25 pm

        Thank you so much, Elizabeth!

        Reply
    5. Kelly @ Nosh and Nourish says

      October 26, 2016 at 10:53 am

      I love the idea of adding butternut squash to chili! Perfect for fall.

      Reply
      • Renée says

        October 26, 2016 at 11:21 am

        Me too. I adore butternut squash so I try to use it as much as I can!

        Reply
    6. Trish Rosenquist says

      October 26, 2016 at 10:32 am

      How cute are those biscuits!! And that chili! Love that that is was made in the slow cooker!

      Reply
      • Renée says

        October 26, 2016 at 11:20 am

        You just can't beat comfort food that's also easy to make! Thanks 🙂

        Reply
    7. Angie | Big Bear's Wife says

      October 26, 2016 at 9:31 am

      I bet the chili is amazing but those pumpkin biscuits are awesome!!!

      Reply
      • Renée says

        October 26, 2016 at 11:21 am

        LOL! Right? Thanks, Angie!

        Reply
    8. Megan @ MegUnprocessed says

      October 25, 2016 at 9:37 pm

      Such a flavorful recipe.

      Reply
    9. Joanie Zisk says

      October 25, 2016 at 5:40 pm

      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.

      Reply
    10. Erin @ Texanerin Baking says

      October 25, 2016 at 11:11 am

      The chili looks great but all I can see is those biscuits! So cute and delicious looking. 🙂

      Reply
    11. Des @ Life's Ambrosia says

      October 24, 2016 at 11:34 pm

      What a delicious way to use butternut squash!

      Reply
      • Renée says

        October 25, 2016 at 8:04 am

        I love butternut squash so it's fun to find new ways to cook with it. Thanks, Des!

        Reply
    12. Shannon Graham says

      October 24, 2016 at 9:44 pm

      This chili looks divine! However, I think I could stare at those adorable biscuits all day!

      Reply
      • Renée says

        October 25, 2016 at 8:03 am

        HaHaHa! You stare, I'll eat! Thanks for the comment 🙂

        Reply
    13. Kimberly @ The Daring Gourmet says

      October 24, 2016 at 8:51 pm

      That sounds delicious and I love those cute pumpkin shaped biscuits!

      Reply
      • Renée says

        October 25, 2016 at 8:03 am

        Thank you so much, Kimberly!

        Reply
    14. Alyssa | EverydayMaven says

      October 24, 2016 at 5:10 pm

      Love slow cooker chili - it makes the house smell amazing!

      Reply
      • Renée says

        October 24, 2016 at 5:20 pm

        Yes, it does! Especially when there's Italian sausage and butternut squash involved!

        Reply
    15. foodhuntersguide says

      October 24, 2016 at 2:20 pm

      OMG! Those biscuits are super cute. I need to try this.

      Reply
      • Renée says

        October 24, 2016 at 2:23 pm

        Thank you! I hope you do try it!

        Reply
    16. thespeckledpalate says

      October 24, 2016 at 1:39 pm

      What perfect fall chili! This sounds absolutely delightful, and I love the addition of butternut squash in it!

      Reply
      • Renée says

        October 24, 2016 at 2:24 pm

        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!

        Reply
    17. Jessica @Savory Experiments says

      October 24, 2016 at 10:59 am

      This just screams FALL! I love it!

      Reply
      • Renée says

        October 24, 2016 at 2:24 pm

        Thank you, Jessica!

        Reply
    18. Back for Seconds says

      October 24, 2016 at 10:25 am

      Love it! You are the queen of festive pastries!

      Reply
      • Renée says

        October 24, 2016 at 10:30 am

        HaHa! You are very sweet, Stephanie! Thank you!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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