Crock Pot Butternut Chili
Warm up your weeknight dinners with this hearty and wholesome Crock Pot Butternut Chili, a flavorful fusion of tender butternut squash, protein-packed beans, and a medley of savory spices. Perfectly balanced with optional ground turkey or beef and a touch of cinnamon for subtle sweetness, this slow cooker chili is a cozy, hands-off delight that requires just 20 minutes of prep time. The combination of vibrant bell peppers, garlic, and smoky chili powder creates a rich and aromatic base, while the slow cooking process allows the flavors to meld into perfection. Whether you’re serving it as a vegetarian dish or a hearty meat version, this gluten-free, nutrient-packed chili pairs beautifully with toppings like shredded cheese, creamy avocado, or a zesty squeeze of lime. Ideal for meal prep or feeding a crowd, this easy crock pot recipe is sure to become a family favorite for busy weeknights or relaxed weekends.
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Recipe Information
Ingredients
- 4 cups Butternut squash, peeled and cubed
- 1 pound Ground turkey or beef (optional for a meat version)
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (15 oz) Kidney beans, drained and rinsed
- 1 can (28 oz) Diced tomatoes
- 1 can (15 oz) Tomato sauce
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Bell pepper, diced (any color)
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon (optional for a hint of sweetness)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable or chicken broth
- 1 tablespoon Olive oil
Instructions
If using meat, heat the olive oil in a skillet over medium heat. Add the ground turkey or beef and cook, breaking it into crumbles, until browned. Drain any excess grease and set aside.
To the crock pot, add the butternut squash, black beans, kidney beans, diced tomatoes, tomato sauce, diced onion, minced garlic, and diced bell pepper.
Stir in the chili powder, ground cumin, paprika, cinnamon (if using), salt, and black pepper.
Pour the broth over the mixture and stir to combine. If using cooked meat, add it to the pot at this stage.
Cover the crock pot with the lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the butternut squash is tender and the flavors have melded together.
Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or spices if desired.
Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, diced avocado, or a squeeze of lime juice.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 12.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
