Slow Cooker Butternut Squash Chili Recipe

The Story of My Orange Chili

My grandson Leo gave me a funny look one day. I was putting squash in the chili pot. He said, “Grandma, that’s for pies!” I told him to just wait. He tried a bowl later. He asked for seconds. I still laugh at that.

This recipe is a happy accident. I wanted a cozy chili. But I had no ground meat. I saw a butternut squash on my counter. Why not? It worked perfectly. This matters because cooking is about trying. You can make something new with what you have.

Why This Chili Feels Like a Hug

Let’s talk about that squash. It cooks for hours. It gets so soft and sweet. It melts right into the tomatoes and spices. Doesn’t that smell amazing? The house fills with warmth. It is the best welcome home.

The beans make it hearty. The peppers give a little kick. Everything simmers together in the slow cooker. You don’t have to watch it. This matters to busy families. You can start it and forget it. Dinner makes itself.

How to Make It Your Own

The recipe is simple. You just chop and dump. Put everything in the slow cooker. Give it a good stir. Then walk away for hours. Come back when you’re hungry.

Now, the fun part is the toppings. I love a big spoon of sour cream. My husband adds shredded cheese. *Fun fact: butternut squash is full of vitamin A. It helps your eyes see in the dark!* What is your favorite chili topping? Tell me in the comments.

A Cozy Lesson from My Kitchen

Food is more than eating. It is about sharing. This chili makes a big pot. It is perfect for a chilly night. Everyone gathers around the table. We talk and laugh. The food tastes better that way.

I think that’s the real secret ingredient. Not the squash or the beans. It’s the people you share it with. Do you have a food that makes you feel cozy? I would love to hear about it.

Your Turn to Cook

I hope you try this orange chili. It is different and delicious. Let the slow cooker do the work. You get to relax. Then enjoy your warm, tasty meal.

Will you make it on a weekend or a school night? Let me know how it goes in your kitchen. I read every story you share.

Ingredients:

Ingredient	Amount	Notes
Butternut squash	1 (about 2 lb)	Peeled and cut into ½” pieces
Yellow onion	1 medium	Diced
Jalapeno	1	Seeded and finely diced
Garlic	4 tsp	Minced
Green peppers	2	Seeded and diced
Diced tomatoes	1 (14.5 oz) can	Do not drain
Crushed tomatoes	1 (28 oz) can	Do not drain
Pinto beans	1 (14.5 oz) can	Drained and rinsed
Red kidney beans	1 (14.5 oz) can	Drained and rinsed
Tomato paste	3 tbsp
Vegetable broth	2 cups
Brown sugar	1½ tbsp
Ground black pepper	1½ tsp
Salt	1 tsp
Cumin	1 tsp
Chili powder	½ tsp
Paprika	1 tsp

My Cozy Slow Cooker Butternut Squash Chili

Hello, my dear! Come sit. Let’s make my favorite fall chili. It’s like a big, warm hug in a bowl. I love how the squash gets so sweet and soft. It just melts right into the tomatoes. Doesn’t that smell amazing already? This recipe is so simple. You just toss everything in the pot. Then you can go read a book or play outside. The slow cooker does all the work for you. I still laugh at the first time I made it. My grandson asked if it was “orange bean soup.” Now he asks for it every week!

Let’s get our ingredients ready. You’ll need a good-sized butternut squash. Peeling it is the hardest part, I promise. Ask a grown-up for help with that knife. The rest is just chopping and opening cans. I like to use two kinds of beans. It makes the chili feel hearty and fun. That little bit of brown sugar is my secret. It makes all the flavors sing together. Are you ready? Let’s begin.

Step 1: First, let’s prepare our vegetables. Peel your butternut squash carefully. Cut it into little half-inch cubes. They don’t have to be perfect. Dice your onion and green pepper nice and small. Remember to take the seeds out of the jalapeno. (Here’s a hard-learned tip: wear gloves for the jalapeno or wash your hands very well after!).

Step 2: Now for the fun part! Put your chopped squash in the slow cooker. Add all the onions, peppers, and garlic. Open all your cans. Pour in the diced and crushed tomatoes. Don’t drain them! Add the beans, tomato paste, and vegetable broth.

Step 3: Time for the spices. Sprinkle in the brown sugar, salt, pepper, cumin, chili powder, and paprika. I love this part. It’s like adding magic dust. Which spice do you think gives it that warm, cozy smell? Share below! Now, take a big spoon and stir it all up. Make sure everything is mixed together well.

Step 4: Put the lid on your slow cooker. Turn it to the low setting. Now you wait for 4 to 5 hours. The hardest part is not lifting the lid to peek! When it’s done, the squash will be very tender. You can easily poke it with a fork. Your whole house will smell incredible.

Cook Time: 4–5 hours
Total Time: 4 hours 20 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Let’s Mix It Up! Fun Twists on the Recipe

Once you know the basic recipe, you can play with it. That’s the best part of cooking. You make it your own. Here are a few ideas I love. They are all so tasty.

Sweet Potato Swap: Use sweet potatoes instead of butternut squash. It makes the chili even sweeter and creamier. My neighbor gave me this idea. We trade recipes all the time.

Make It “Meaty”: Add a bag of soy crumbles or lentils with the broth. It gives a chewy, hearty texture. Perfect for a hungry crowd after soccer practice.

Extra Smoky Kick: Add a teaspoon of smoked paprika. Maybe leave the seeds in the jalapeno too. It adds a deep, campfire-like flavor. My brother loves it this way. Which one would you try first? Comment below!

The Perfect Bowl: Serving Your Masterpiece

Now, let’s talk about the finishing touches. This is where the magic happens. I always set out little bowls of toppings. It lets everyone build their own perfect bowl. It feels like a party.

I love a big spoonful of cool sour cream on top. It makes pretty swirls. A handful of shredded cheddar cheese is a must. Don’t forget the crunchy tortilla chips for dipping! They are the best part. For a drink, a cold glass of apple cider is wonderful. The grown-ups might like a dark beer with it. The malty taste is so nice with the squash. Which would you choose tonight? Now, dig in and enjoy your creation.

Keeping Your Cozy Chili for Later

This chili is perfect for making ahead. Let it cool completely first. Then store it in the fridge for up to four days. The flavors get even better the next day.

You can freeze it for up to three months. I use old yogurt containers. They are the perfect single-serving size. My grandkids love finding a ready-made lunch.

Reheat it gently on the stove. Add a splash of broth if it’s too thick. I once reheated it too fast and it stuck to the pot. Low and slow is the way to go.

Batch cooking like this saves your future self. A busy day feels easier with a warm meal waiting. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Chili Hiccups

Is your chili too thin? Let it cook uncovered for 30 minutes. The extra liquid will steam away. This makes the flavors richer too.

Is it not spicy enough? Add a pinch more chili powder at the end. Taste as you go. I remember when I made my first chili too mild. We fixed it with a dash of hot sauce.

Worried about the squash getting mushy? Cut it into even, half-inch pieces. This helps everything cook at the same rate. Getting the texture right builds your cooking confidence.

Balancing flavors matters for a happy belly. A little brown sugar can fix a chili that tastes too sharp. Which of these problems have you run into before?

Your Chili Questions, Answered

Q: Is this chili gluten-free? A: Yes, if you use a gluten-free vegetable broth. Always check your broth label.

Q: Can I make it ahead? A: Absolutely. Make it the day before. It tastes even better.

Q: What can I swap? A: Use black beans instead of pinto. Sweet potato works for squash too.

Q: Can I double the recipe? A: Yes, if your slow cooker is big enough. *Fun fact: Doubling spices is not always needed. Start with one and a half times.*

Q: Any optional tips? A: Top with avocado or corn chips. A squeeze of lime is lovely. Which tip will you try first?

From My Kitchen to Yours

I hope this chili warms your home. It is one of my favorite autumn recipes. Cooking should be simple and full of joy.

I would love to see your creation. Share a photo of your bowl. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. I am so glad you are here. Happy cooking!

—Lena Morales.