Crock Butternut Squash & Farro Chili

This Slow Cooker Butternut Squash and Farro Chili is hearty, lighter and loaded with seasonal veggies, tender farro, protein-packed beans, and cozy spices all simmered together in a satisfying broth for the reliable fall meal!

Is there anything better than a simmering pot of warm, hearty chili to satisfy your hunger on a lazy fall weekend?? No A cook didn't think so. It truly is the favorite thing during the colder months – especially THIS recipe for slow cooker butternut squash and farro chili! You guys, the flavors in this chili are incredible and the kitchen smelled absolutely notable all day long as it

A cook also keep how incredibly filling this dish is too even without adding any meat. The butternut squash is melt-in-your-mouth tender, the farro is deliciously chewy and the flavors just bring everything together. Oh and did A cook mention you literally just throw everything into your crock pot and you're done? Reliable for those busy weeknights or to serve a crowd on the weekends!

What goes in

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

How it comes together

1. In a 6-quart slow cooker, add butternut squash and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
2. Spoon chili into bowls and add desired toppings. Enjoy!