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4.67 from 15 votes

Slow Cooker Butternut Squash and Farro Chili

This Slow Cooker Butternut Squash and Farro Chili is hearty, healthy and loaded with seasonal veggies, tender farro, protein-packed beans, and cozy spices all simmered together in a delicious broth for the perfect fall meal!
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Butternut Squash Chili
Servings: 6

Ingredients

  • 2 lbs butternut squash peeled and diced
  • 1 onion chopped
  • 1 bell pepper chopped
  • 5 garlic cloves minced
  • 2 (15 oz) cans diced tomatoes
  • 3 tablespoons tomato paste
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can cannellini beans, drained
  • 1 1/2 cups low-sodium vegetable broth
  • 1 cup farro rinsed
  • 1 tablespoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • In a 6-quart slow cooker, add butternut squash and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
  • Spoon chili into bowls and add desired toppings. Enjoy!

Nutrition

Serving: 11/2 cups | Calories: 327kcal | Carbohydrates: 65.8g | Protein: 15.4g | Fat: 1.5g | Sodium: 294.7mg | Fiber: 13.5g | Sugar: 9.5g