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!
**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.
The ingredient list for making slow-cooker butternut squash chili;
- 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.
For additional recipes using butternut squash, please click on the following titles for:
*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 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.
- 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).
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!
- · 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
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.
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Serving Size1.5 cups
Amount Per Serving Calories 259 Total Fat 13g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 9g Cholesterol 28mg Sodium 734mg Carbohydrates 23g Net Carbohydrates 0g Fiber 6g Sugar 4g Sugar Alcohols 0g Protein 14g
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Until we eat again, I hope you have a delicious day!
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