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A black bowl filled with a serving of butternut squash chili and a pumpkin-shaped biscuit.
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Slow Cooker Butternut Squash Chili

Tender butternut squash, Italian sausage, and kidney beans simmer in a pumpkin-rich broth seasoned with cinnamon, allspice, and smoked paprika. This hearty slow cooker chili is a comforting fall meal with a simple vegetarian variation.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course, Slow Cooker - Main Course
Cuisine: American
Keyword: butternut squash chili,, crock pot butternut squash chili, fall slow cooker chili, slow cooker butternut squash chili
Servings: 10 servings
Calories: 227kcal
Author: Renee Goerger

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
  • ⅛ teaspoon ground nutmeg
  • 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
US Customary - Metric

Instructions

  • Brown the sausage in a large skillet, breaking into small pieces as it browns.
  • In a 7quart slow cooker, add all the ingredients (except the butter and Greek yogurt).
    Stir well.
  • Cover and set the cooker on low for 6 hours.
  • Uncover, add the butter and stir well to combine.
  • Serve in bowls with Greek yogurt or sour cream as garnish along with the pumpkin shaped biscuits (if desired).

Notes

This recipe can be made vegetarian by omitting the Italian sausage and substituting vegetable stock or broth for the beef broth.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Chili may be frozen in an airtight freezer container for up to 3 months. Label and date. Thaw in the refrigerator overnight.
 

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 909mg | Potassium: 479mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9879IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 1mg
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