Slow Cooker Butternut Squash and Quinoa Chili
Hearty, healthy and simple, this creamy slow cooker butternut squash and quinoa chili is sure to be a family favorite! Let your crockpot do all the work for this easy meal, then serve with your favorite toppings. Dairy free, gluten free and vegan.
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, I couldn’t sit on this slow cooker butternut squash chili any longer.
So let’s talk today’s recipe.
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.
Tips & Tricks For This Slow Cooker Butternut Squash Chili
- It freezes beauuuuutifully. Always a win.
- The recipe makes quite a bit – so see number one right above. Make the full amount and save it for another time.
- Toppings. I highly encourage you to go to town on the toppings. Like avocado. Cornbread. Cilantro. Green onions. You get my drift.
Tools I Love & Use To Make This Recipe (contains 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!).
Additional Chili Recipes You Might Enjoy:
- Vegetarian Pumpkin Lentil Chili
- White Bean Salsa Verde Chili
- Crockpot Vegetarian Chili with Farro
- Sweet Potato Turkey Chili
- Sausage and Beef Chili
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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
- sliced green onions
- sliced avocado
- chopped cilantro
- shredded regular or dairy free cheese
- plain greek yogurt or dairy free plain yogurt
- tortilla chips
- 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.
- 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.
*If you are gluten free - be sure to check the ingredients on your chipotle peppers in adobo sauce. Some brands contain wheat.
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.
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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 622mgCarbohydrates: 35gFiber: 9gSugar: 3gProtein: 10g