Oh, you’re going to love this healthy crockpot butternut squash chili! It’s become my absolute go-to when I want something hearty, nutritious, and ridiculously easy. As someone who’s been cooking vegetarian meals for years (and worshiping my crockpot like it’s family), this recipe checks all the boxes. Just toss everything in, walk away, and come back to a kitchen smelling like autumn magic.

The butternut squash gets so tender it practically melts into the broth, creating this rich, velvety texture that’ll make you forget it’s packed with fiber and vitamins. And the beans? They give it that satisfying protein punch that even my meat-loving friends can’t resist. Honestly, I make this at least twice a month during cooler weather – it’s that good and that simple.

Why You’ll Love This Healthy Crockpot Butternut Squash Chili

This isn’t just another chili recipe – it’s your new weeknight superhero! Here’s why it’s special:

Set it and forget it: Dump everything in the crockpot in the morning, and dinner practically cooks itself while you’re busy living your life
Nutrition powerhouse: Between the vitamin-packed squash and protein-rich beans, every bowl is like a multivitamin you’ll actually crave
Comfort food that loves you back: All the cozy chili vibes without the heaviness – it’s warm, slightly sweet, and perfectly spiced
Meal prep dream: Tastes even better the next day, and freezes like a champ for those “I can’t adult today” moments

Ingredients for Healthy Crockpot Butternut Squash Chili

Gathering the right ingredients makes all the difference! This is one of those recipes where fresh, simple ingredients really shine. Here’s what you’ll need to make the magic happen:

1 medium butternut squash – peeled, seeded, and cut into 1-inch cubes (about 4 cups)
1 can (15 oz) black beans – drained and rinsed well
1 can (15 oz) kidney beans – drained and rinsed (those juices can make the chili too starchy!)
1 large yellow onion – diced (about 1 cup)
2 cloves garlic – minced (or 1 tsp garlic powder if you’re in a pinch)
1 can (15 oz) diced tomatoes – don’t drain them – that juice adds great flavor
2 cups vegetable broth – low-sodium is my go-to so I can control the salt

For the spices – these are my must-haves:

2 tbsp chili powder – adjust up or down for your heat preference
1 tsp cumin – that warm, earthy flavor is everything
1 tsp paprika – smoked paprika adds amazing depth if you have it
Salt and pepper – I start with 1/2 tsp salt and add more at the end if needed

How to Make Healthy Crockpot Butternut Squash Chili

Okay, let’s get cooking! This is seriously one of the easiest recipes in my rotation – just a few simple steps between you and a pot of cozy, healthy goodness. Here’s exactly how I make it:

Prep the Vegetables

First, tackle that butternut squash. I like to cut off the ends, peel it with a vegetable peeler (careful – it’s slippery!), then halve it lengthwise to scoop out the seeds. Chop it into 1-inch cubes – they’ll soften perfectly in the crockpot. Pro tip: grab pre-cubed squash from the produce section if you’re short on time! Dice the onion and mince the garlic (or use a garlic press if you’re lazy like me sometimes).

Combine and Cook

Now the fun part – dump everything into your crockpot! I layer it like this: squash first, then beans, onions, garlic, tomatoes with their juices, and all the spices. Pour the broth over everything. Give it one good stir to distribute the spices – no need to be perfect. Cover and cook on low for 6-8 hours (my preference for maximum flavor) or high for 3-4 hours if you’re in a rush. About 30 minutes before serving, I taste and adjust the spices – sometimes I’ll add an extra pinch of chili powder or cumin if it needs more oomph.

Serving Suggestions

When it’s done, ladle that gorgeous orange chili into bowls and go wild with toppings! My favorites: creamy avocado slices, fresh cilantro, a squeeze of lime, or a dollop of Greek yogurt. It’s amazing with warm cornbread or over brown rice for extra heartiness. Don’t forget to snap a pic before you dig in – this chili is almost too pretty to eat!

Tips for the Best Healthy Crockpot Butternut Squash Chili

After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “oh wow!” Here are my can’t-live-without tips:

Frozen squash works wonders: When fresh squash isn’t available, frozen cubed butternut squash is my secret weapon – just toss it in frozen and add 30 extra minutes to cook time
Spice it your way: Start with half the chili powder if you’re sensitive to heat, then add more later – the flavors deepen as it cooks
Greens for the win: Stir in a couple handfuls of chopped kale or spinach during the last 30 minutes for extra nutrients and color
Thicken it up: If your chili looks too thin, mash some squash against the pot’s side – instant creamy texture!

Ingredient Substitutions and Notes

Don’t stress if you’re missing something – this chili is crazy flexible! Here’s how I adapt it based on what’s in my pantry:

No squash? Sweet potatoes work beautifully (just peel and cube them the same way)
Bean variations: Pinto beans or chickpeas make great stand-ins for kidney or black beans
Tomato tip: Look for “no sugar added” diced tomatoes if you’re watching sugar intake
Broth swap: Water works in a pinch, but I’ll often toss in a bouillon cube for extra flavor

The key is keeping the liquid ratio about the same – everything else is fair game for creativity! If you are interested in learning more about the nutritional benefits of beans, check out this resource on beans and peas.

Storage and Reheating

This chili keeps like a dream! I always make extra because it tastes even better the next day. Store cooled leftovers in airtight containers – they’ll stay fresh in the fridge for about 3 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months (perfect for quick meals!).

When you’re ready to eat, reheat gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, splash in a little broth or water. The microwave works too – just cover and heat in 1-minute bursts, stirring between each. Pro tip: frozen chili thaws best overnight in the fridge before reheating! If you need a quick side dish idea, this healthy marinated cucumbers, onions, and tomatoes salad pairs wonderfully.

Nutritional Information

Just so you know, these numbers are estimates – your exact nutrition may vary slightly based on ingredient brands and sizes. But here’s the scoop on what you’re getting in each hearty bowl of this healthy crockpot butternut squash chili:

Calories: 220 per serving (about 1 cup)
Fat: Just 1g (0g saturated) – practically guilt-free!
Fiber: A whopping 12g (that’s nearly half your daily needs)
Protein: 10g from all those amazing beans

It’s also packed with vitamins A and C from the squash – basically liquid sunshine in a bowl!

Frequently Asked Questions

I get asked about this healthy crockpot butternut squash chili all the time! Here are the questions that pop up most often – along with my tried-and-true answers:

Can I use frozen butternut squash?
Absolutely! Frozen cubed squash works great – just toss it in frozen (no need to thaw) and add about 30 extra minutes to the cook time. It’ll soften perfectly and soak up all those delicious flavors.

How can I thicken my chili if it’s too watery?
My favorite trick is to mash some of the cooked squash against the side of the crockpot with a spoon – instant natural thickener! You can also remove the lid for the last 30 minutes to let some liquid evaporate.

Is this chili freezer-friendly?
Oh yes, it freezes like a dream! I portion it into freezer-safe containers or bags (leave some room for expansion) and it keeps beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this chili spicier?
Of course! Add a diced jalapeño with the onions, or stir in some cayenne pepper or hot sauce when adjusting the seasonings at the end. Start small – you can always add more heat but you can’t take it out!

What if I don’t have black beans?
No worries! Pinto beans, chickpeas, or even white beans make great substitutes. The key is keeping the total bean quantity about the same (two 15-oz cans total) so the texture stays perfect. If you are looking for other healthy vegetarian options, check out this recipe for pumpkin hummus.

Healthy Crockpot Butternut Squash Chili in 6 Hours – Blissful Comfort

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Author: flavorcheap_firstpin
Total Time: 6 hours 15 mins
Yield: 6 servings
Diet: Vegetarian

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Description

A hearty vegetarian chili made with butternut squash, beans, and spices cooked in a crockpot for easy preparation.

Ingredients

1 medium butternut squash, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 onion, diced
2 cloves garlic, minced
2 cups vegetable broth
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper to taste

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Instructions

Peel and cube the butternut squash.
Dice the onion and mince the garlic.
Add all ingredients to the crockpot.
Stir to combine.
Cook on low for 6-8 hours or high for 3-4 hours.
Serve hot with optional toppings like avocado or cilantro.

Notes

You can use frozen butternut squash to save time.
Adjust spices to your taste.
Store leftovers in the fridge for up to 3 days.

Prep Time: 15 mins
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: American