Slow Cooker Butternut Squash and Farro Chili

This Slow Cooker Butternut Squash and Farro Chili is a hearty, healthy fall favorite—packed with seasonal vegetables, tender farro, protein-rich beans, and warm spices all simmered together in a flavorful broth. It’s simple to prepare, naturally vegan, and perfect for busy weeknights or feeding a crowd.

There’s something unbeatable about a pot of chili slowly simmering on a cool day. This butternut squash and farro version fills the kitchen with cozy aromas and delivers big on texture and flavor. The squash becomes tender and slightly sweet, the farro adds a satisfying chew and nutritional heft, and the beans make the dish substantial even without meat. Best of all, the slow cooker does most of the work—add the ingredients, set the timer, and come back to a comforting, ready-to-serve meal.

Why You’ll Love this Recipe

• Vegan and dairy-free, made entirely from whole, minimally processed ingredients.
• Prepared in the slow cooker for easy, hands-off cooking and minimal cleanup.
• A hint of cinnamon brightens the chili and deepens the fall flavors—don’t skip it.
• Hearty and warming: a perfect one-pot meal for chilly weather and great for leftovers or meal prep.

Ingredients You’ll Need

• 2 lbs butternut squash, peeled and cut into 1-inch cubes (pumpkin or acorn squash work as substitutes)
• 1 medium onion, chopped (white or yellow)
• 1 bell pepper, chopped (any color)
• 5 garlic cloves, minced
• 2 (15 oz) cans diced tomatoes
• 3 tablespoons tomato paste (for a thicker, richer sauce)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed (or swap for kidney beans)
• 1 1/2 cups low-sodium vegetable broth (or chicken broth or water)
• 1 cup pearled farro, rinsed (see notes for gluten-free swaps)
• 1 tablespoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste
• Optional garnishes: chopped parsley, cilantro, green onions, sliced avocado, Greek yogurt or sour cream, shredded cheddar

How to Cut Butternut Squash

If you can find pre-chopped squash at the store, that saves time. Otherwise, follow these simple steps to peel and dice butternut squash safely:

1. Slice off the bottom to create a stable base and peel the skin with a firm vegetable peeler.
2. Cut off the stem, then slice the squash lengthwise. If the squash is very hard, warming it slightly in the microwave for a minute can help.
3. Scoop out the seeds and stringy bits with a spoon, lay the halves cut-side down, and chop into 1-inch cubes so they cook evenly.

How to Make Butternut Squash and Farro Chili

This slow cooker chili comes together in three easy steps.

1. Prep the squash and vegetables. Peel and cube the butternut squash and chop the onion and bell pepper. Mince the garlic.
2. Combine in the slow cooker. Add the squash, onion, bell pepper, garlic, diced tomatoes, tomato paste, drained beans, rinsed farro, broth, and spices to a 6-quart slow cooker. Stir to combine.
3. Cook and serve. Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the squash and farro are tender. Spoon into bowls and garnish as desired.

Variations

• Gluten-free: Replace farro with cooked lentils, rice, or quinoa.
• Add meat: Brown ground turkey or beef first, then add to the slow cooker for a non-vegan version.
• Make it spicier: Add chopped jalapeños or red pepper flakes to taste.
• Swap beans: Use kidney beans or pinto beans instead of the black and cannellini combination.

Prepping and Storage

To Store: Refrigerate leftovers in an airtight container for 5 to 7 days. Reheat on the stovetop or in the microwave; add a splash of water or broth if the chili has thickened.

To Freeze: Cool completely and freeze in sealed containers for up to 3 months. Thaw overnight in the refrigerator and reheat; add a little liquid if needed to restore saucy consistency.

Recipe Summary

• Prep time: 10 minutes
• Cook time: 3–5 hours (depending on slow cooker setting)
• Total time: about 5 hours 10 minutes on low (including hands-off cook time)
• Servings: 6

Ingredients

• 2 lbs butternut squash, peeled and diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 5 garlic cloves, minced
• 2 (15 oz) cans diced tomatoes
• 3 tbsp tomato paste
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 1/2 cups low-sodium vegetable broth
• 1 cup pearled farro, rinsed
• 1 tbsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Place all ingredients into a 6-quart slow cooker and stir to combine.
2. Cover and cook on high for 3–4 hours or on low for 6–8 hours, until squash and farro are tender.
3. Ladle the chili into bowls and top as desired. Serve warm.

If you try this Slow Cooker Butternut Squash and Farro Chili, enjoy the cozy flavors and feel free to adapt it to your tastes—more spice, different beans, or a grain swap all make great variations.