Slow Cooker Butternut Squash Chili Recipe

Two white bowls with vegetarian chili next to utensils.
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A hearty, slow-cooked vegan chili made with butternut squash, black beans, pinto beans, chili seasonings, and cinnamon.


  • 2 tablespoons olive oil
  • 2 yellow onions, diced

  • 4 cloves garlic, minced

  • 2 teaspoons chili powder

  • 1 small chipotle chili in adobo sauce, minced

  • 1½ teaspoons dried oregano

  • 1½ teaspoons ground cumin

  • 1½ teaspoons kosher salt

  • 1 28 oz can crushed tomato

  • 1 14 oz can black beans, rinsed and drained
  • 1 14 oz can pinto beans, rinsed and drained

  • 4 cups cubed butternut squash (about 1 medium butternut squash)
  • 1 medium sized cinnamon stick (about 3 inches)



In a medium sized pan over medium heat, warm the olive oil and cook the onions, stirring frequently, until they have softened and have a bit of color, about 5 min. Add the garlic, chili powder, chipotle, oregano, cumin and salt. Cook 1 minute longer, then transfer to your slow cooker.

Add the tomato, rinsed beans, squash and cinnamon stick to the slow cooker. Cook on Low for 6½ hours or on High for 3½ hours, until squash is tender.

Discard cinnamon stick, ladle into bowls and serve.


Keywords: vegetarian chili, butternut squash chili