Slow-Cooker Butternut Squash and Farro Chili Recipe

This Slow Cooker Butternut Squash and Farro Chili is hearty, healthy, and packed with seasonal vegetables, tender farro, protein-rich beans, and warm spices simmered together in a flavorful broth—an ideal fall meal for busy weeknights or cozy weekends.

There’s nothing quite like a bubbling pot of chili on a crisp autumn day. This slow cooker butternut squash and farro chili fills your kitchen with inviting aromas as it simmers and requires very little hands-on time. Everything goes straight into the crock pot and the slow heat does the rest, creating a comforting, hearty dish that’s naturally vegan and dairy-free while still being incredibly satisfying.

Why You’ll Love this Recipe

• Vegan and dairy-free, made from simple, whole-food ingredients.
• Built for the slow cooker—minimal prep and easy cleanup.
• A hint of cinnamon adds warmth and balances the savory chili spices.
• Hearty and filling thanks to the combination of butternut squash, beans, and farro.

Ingredients You’ll Need

• Butternut squash – about 2 pounds, peeled and cubed. Pumpkin or acorn squash can be used as alternatives.
• Onion – one medium, chopped (white or yellow).
• Bell pepper – one, chopped (red, orange, or any color you prefer).
• Garlic – 4–5 cloves, minced.
• Diced tomatoes – two 15-ounce cans. Fire-roasted tomatoes will add extra depth.
• Tomato paste – 3 tablespoons to thicken and deepen the sauce.
• Canned beans – one 15-ounce can black beans and one 15-ounce can cannellini beans, drained and rinsed (or swap for your favorite beans).
• Vegetable broth – 1½ cups low-sodium broth (chicken or other stock works if not keeping it vegan).
• Farro – 1 cup rinsed (pearled farro is quicker-cooking). Substitute lentils, rice, or quinoa for a gluten-free option.
• Spices – 1 tablespoon chili powder, ½ teaspoon cinnamon, ½ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon black pepper.
• Optional garnishes – fresh parsley, cilantro, green onions, sliced avocado, plain yogurt or sour cream, and shredded cheese if desired.

How to Cut Butternut Squash

Buying pre-chopped squash can save time, but if you’re working from a whole butternut squash, follow these steps for an easy and safe method:

1. Trim a small piece from the bottom to create a stable base. Use a sharp vegetable peeler to remove the skin from top to bottom.
2. Cut off the stem, then slice the squash in half lengthwise. If it’s very firm, a short microwave or oven warm-up can make slicing easier. Scoop out seeds and stringy bits with a spoon.
3. Place the halves cut side down and slice into 1-inch strips, then cross-cut into 1-inch cubes so the pieces cook evenly.

How to Make Butternut Squash and Farro Chili

This chili is built for simplicity and slow, comforting cooking.

1. Prepare the squash and vegetables. Peel and dice the butternut squash into roughly 1-inch cubes and chop the onion, bell pepper, and garlic.
2. Combine in the slow cooker. In a 6-quart slow cooker, add the butternut squash, onion, bell pepper, garlic, diced tomatoes, tomato paste, drained beans, rinsed farro, vegetable broth, and spices. Stir to combine.
3. Cook. Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the squash is tender and the farro is cooked through and chewy.
4. Serve. Ladle into bowls and top with any desired garnish. Serve warm with a piece of bread or cornbread on the side if you like.

Variations and Tips

• Gluten-free: Swap farro for quinoa, rice, or lentils.
• Add meat: Brown ground beef or turkey before adding to the slow cooker for a non-vegan version.
• Adjust heat: Add chopped jalapeños, a diced chipotle, or red pepper flakes for more spice.
• Texture control: If you prefer a thicker chili, mash a few pieces of squash or beans into the pot near the end of cooking.

Prepping and Storage

To store: Refrigerate leftovers in an airtight container for 5 to 7 days. Farro holds its texture well, so the chili reheats nicely for lunches or quick dinners.

To freeze: Cool completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave. Add a splash of broth or water when reheating if the chili seems too thick.

Recipe Summary

Ingredients

• 2 lbs butternut squash, peeled and diced
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 4–5 garlic cloves, minced
• 2 (15 oz) cans diced tomatoes
• 3 tablespoons tomato paste
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can cannellini beans, drained
• 1½ cups low-sodium vegetable broth
• 1 cup farro, rinsed
• 1 tablespoon chili powder
• ½ teaspoon cinnamon
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Place all ingredients in a 6-quart slow cooker and stir to combine.
2. Cover and cook on high 3–4 hours or on low 6–8 hours, until squash is tender and farro is cooked.
3. Spoon into bowls, garnish as desired, and serve warm.

Nutrition (approximate)

Serving size: 1½ cups. Calories approximately 327 kcal per serving. This dish is a good source of fiber and plant-based protein, with modest fat and sodium levels when made with low-sodium broth.

More Recipes to Try

• Creamy Butternut Squash Mac and Cheese
• Maple-Glazed Butternut Squash and Brussels Sprouts
• Ginger Maple Chicken with Butternut Squash
• Butternut Squash and Sage with Zucchini Noodles
• Glazed Butternut Squash with Sage and Toasted Pecans

If you try this Slow Cooker Butternut Squash and Farro Chili and enjoy it, please leave a rating below or save the recipe for later. I hope it becomes one of your favorite cozy fall meals—simple to make, packed with flavor, and nourishing for the whole family.