Slow Cooker Butternut Squash and Quinoa Chili

Crock-pot chili with quinoa … take two! I know, I know, I only posted the green chicken chili like two weeks ago. But. With winter upon us and a big football game this weekend, I couldn’t sit on this slow cooker butternut squash and quinoa chili any longer!

Hearty and simple, this creamy slow cooker butternut squash and quinoa chili is sure to be a favorite! Let your crock-pot do all the work for this healthy recipe!

Which, to be fair, was a very long time. I’m so proud of myself! It took me awhile to get this recipe just right. And by the time I did, it was spring and well, no one wants hot chili at that point. So, despite the fact that I am one of those weirdos who eats soup all year long, we waited!

And then I got really excited about the green chili and posted that and totally forgot about this one. And then realized that it’s now or wait an entire additional year. Which was definitely not happening! Nope, nope, nope.

Anyway, I’m officially starting to ramble (as my husband likes to point out), so let’s talk today’s chili!

Which is essentially the butternut squash / quinoa version of my crock-pot vegetarian chili with farro (totally still a huge favorite at our house). The quinoa gives the chili this sort of awesome creaminess and it just makes me exceedingly happy that butternut squash is involved (one of my all-time favorite veggies!).

Hearty and simple, this creamy slow cooker butternut squash and quinoa chili is sure to be a favorite! Let your crock-pot do all the work for this healthy recipe!

Fun Facts About This Butternut Squash and Quinoa Chili!

  1. It freezes beauuuuutifully. Always a win.
  2. The recipe makes quite a bit – so see number one right above! Make the full amount and save it for another time!
  3. Toppings. I highly encourage you to go to town on the toppings. Like avocado. And cornbread! And cilantro! And, and cheese! Okay I’m stopping.

Pssst. Looking for more football food ideas for this weekend? Visit the game day category on the site for plenty of recipe inspiration!

Hearty and simple, this creamy slow cooker butternut squash and quinoa chili is sure to be a favorite! Let your crock-pot do all the work for this healthy recipe!

 

Tools I Love & Use To Make This Recipe (may contain affiliate links):

Cuisinart 6 ½ Quart Slow Cooker – I’ve had this slow cooker for years now (and had the smaller 4 quart size before that!) and love it. It’s fairly basic, simple to use and no fuss, but still has things like a timer (so you can program a cook time!).

Yield: about 6 to 8 servings

Slow Cooker Butternut Squash and Quinoa Chili

Prep Time:20 minutes

Cook Time:8 hours

Total Time:8 hours 20 minutes

Hearty, healthy and simple, this creamy slow cooker butternut squash and quinoa chili recipe is sure to be a favorite! Let your crock-pot do all the work!

Ingredients:

For the chili:

  • 1 medium red onion, diced
  • 1 medium green pepper, diced
  • 4 cups cubed (¾ inch) butternut squash (from about 1 (2 lb.) butternut squash)
  • 2 (14 ounce) cans diced fire-roasted tomatoes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 3 cups low-sodium vegetable broth
  • ¾ cup uncooked quinoa, rinsed and drained
  • 1 to 3 chipotle peppers in adobo sauce, minced
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt

Topping ideas:

  • sliced green onions
  • sliced avocado
  • chopped cilantro
  • shredded pepper jack or cheddar cheese
  • plain greek yogurt
  • tortilla chips or cornbread

Directions:

  1. Add all of the ingredients for the chili to a large crock-pot. Give it a good stir then cover and cook on low for about 8 hours. The chili should have thickened up by the time it is done and the veggies should be tender.
  2. Give the chili another good stir before serving. Season with salt and pepper to taste if needed (I typically add about ½ teaspoon more salt). Top as desired.

Adjust the amount of chipotle pepper to your taste. If you go with 1, the chili will be quite mild in spice. If you go with the full 3, it gives it a good kick! Which is what we love!

The chili will thicken up even more as leftovers. If needed, add a splash of veggie broth when reheating to loosen it up.

Prep time will be significantly less if you use pre-cut butternut squash.

For vegan / dairy free – be sure to use appropriate toppings as needed!

Cook Nourish Bliss