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–+ servings
A bowl of butternut squash chili with a pumpkin shaped biscuit.
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5 from 3 votes

Slow Cooker Butternut Squash Chili

A delicious and hearty chili with all the flavors of fall.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Servings: 10 cups
Calories: 259kcal
Author: Renee Goerger

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 cups | Calories: 259kcal | Carbohydrates: 23g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 734mg | Fiber: 6g | Sugar: 4g