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Slow Cooker Butternut Squash Quinoa Chili

Slow Cooker Butternut Squash Quinoa Chili

iamwinfred
This hearty vegetarian chili combines sweet butternut squash with protein-packed quinoa and black beans in a rich, smoky tomato base. The slow cooker does all the work, creating a perfectly spiced, comforting meal that's both nutritious and satisfying—ideal for busy weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 bowls
Calories 285 kcal

Equipment

  • 6-quart slow cooker
  • Large skillet For sautéing vegetables
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Ingredients
  

  • 2 tablespoons olive oil 30ml
  • 1 large yellow onion about 2 cups or 300g, diced
  • 1 medium red bell pepper about 1.5 cups or 150g, diced
  • 4 cloves garlic minced
  • 3 cups butternut squash 450g, peeled and cut into ½-inch cubes
  • 1 cup quinoa 170g, rinsed and drained
  • 2 cans black beans 15 oz or 425g each, drained and rinsed
  • 1 can diced tomatoes 28 oz or 794g, with juices
  • 1 can tomato sauce 15 oz or 425g
  • 3 cups vegetable broth 720ml

For the Seasonings

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper

For Serving

  • sour cream or Greek yogurt
  • shredded cheddar cheese
  • fresh cilantro chopped
  • diced avocado
  • lime wedges

Instructions
 

  • Heat olive oil in a large skillet over medium heat and sauté the diced onion and bell pepper for 5-6 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
  • Transfer the sautéed vegetables to your 6-quart slow cooker. Add butternut squash, quinoa, black beans, diced tomatoes with juices, tomato sauce, and vegetable broth.
  • Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir everything together until well combined.
  • Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the butternut squash is tender and quinoa is cooked through.
  • Taste and adjust seasonings as needed, adding more salt, pepper, or chili powder to your preference.
  • Serve hot in bowls, topped with sour cream, shredded cheese, cilantro, avocado, and a squeeze of fresh lime juice.

Notes

  • Make-ahead tip: This chili tastes even better the next day as flavors meld. Store in the refrigerator for up to 5 days.
  • Freezer-friendly: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Quinoa substitution: Replace with brown rice (use same amount) or add an extra can of beans for a grain-free version.
  • Spice level: Reduce cayenne to ¼ teaspoon for mild chili, or add diced jalapeños for extra heat.
  • Squash prep shortcut: Use pre-cut butternut squash from the produce section to save 10 minutes of prep time.
  • Vegan option: Skip the sour cream and cheese toppings, or use dairy-free alternatives.
  • Texture tip: For thicker chili, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
  • Add-ins: Stir in 2 cups of fresh spinach or kale during the last 15 minutes for extra nutrition.
  • Serving suggestion: Pair with cornbread, tortilla chips, or crusty bread for a complete meal.
  • Batch cooking: This recipe doubles easily for meal prep or feeding a crowd—just use an 8-quart slow cooker.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 48gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 680mgPotassium: 850mgFiber: 12gSugar: 8gVitamin A: 180IUVitamin C: 45mgCalcium: 10mgIron: 25mg
Keyword butternut squash, healthy comfort food, quinoa recipes, slow cooker chili, vegetarian chili
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