Name: Butternut Squash and Farro Slow Cooker Chili Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: American
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

There's something so cozy and satisfying about a bowl of chili that's both hearty and wholesome. This Butternut Squash and Farro Slow Cooker Chili Recipe brings together comforting autumn flavors with the gentle chew of farro, giving you a delicious meal that warms you from the inside out.

The image shows a close-up of a slow cooker filled with a colorful stew. The stew has three visible layers: the base layer is made of small bright orange cubes of cooked squash giving a firm texture; the middle layer has small black beans scattered throughout; the top layer includes small bits of chopped green herbs sprinkled evenly over the stew. The stew has a thick, reddish-brown sauce that coats all the pieces, giving the whole dish a warm and hearty look. A silver spoon is standing upright in the cooker, partially covered by the ingredients. The background shows a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash and Farro Slow Cooker Chili Recipe
Top Tip
How to Serve Butternut Squash and Farro Slow Cooker Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash and Farro Slow Cooker Chili Recipe

Why You'll Love This Recipe

I absolutely adore this Butternut Squash and Farro Slow Cooker Chili Recipe because it blends the creaminess of butternut squash with the nutty texture of farro, all slow-cooked to tender perfection. It’s filling, full of flavor, and easy enough for busy weeknights.

Comforting and Nutritious: This chili is packed with fiber-rich farro and nutrient-dense squash, making it as healthy as it is delicious.
Set-It-and-Forget-It Convenience: Using a slow cooker means you can start it in the morning and come home to a warm, ready meal—perfect for busy days.
Simple Ingredients, Big Flavor: With pantry staples like beans and canned tomatoes, plus vibrant spices, this chili is incredibly satisfying without complicated steps.
Vegetarian Friendly and Adaptable: It’s easy to make vegan or add in any protein you like, so you can tailor it to your tastes and lifestyle.

The image shows a close-up of a black slow cooker filled with a chunky stew. The stew has bright orange cubes of sweet potatoes mixed with dark black beans, soft brown lentils, and small bits of green herbs sprinkled on top. Steam rises from the stew, showing it is hot and fresh. A metal ladle lifts a scoop of the stew, displaying the mix of orange, black, and brown colors with bits of sauce holding the ingredients together. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Butternut Squash and Farro Slow Cooker Chili Recipe plays a role in building deep, comforting flavor and texture. Here’s why each one shines and some tips on picking the best versions to make your chili awesome.

Flat lay of peeled and diced butternut squash cubes, one whole yellow onion, one whole red bell pepper, five whole garlic cloves, small white bowls with diced tomatoes, tomato paste, drained black beans, drained cannellini beans, low-sodium vegetable broth, rinsed farro grains, and separate small white bowls each containing chili powder, ground cinnamon, ground cumin, salt, and black pepper arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut Squash: The star of the dish, providing natural sweetness and silkiness as it cooks down—look for firm, unblemished squash for the best flavor.
Onion: Adds aromatic depth; I like using yellow onions for their balanced sweetness.
Bell Pepper: Offers a mild crunch and freshness; red, orange, or yellow peppers work well here.
Garlic: The flavor backbone—fresh cloves will always taste best over pre-minced.
Diced Tomatoes and Tomato Paste: These bring essential acidity and richness; canned is just fine, but go for no-salt-added if you want more control.
Black Beans and Cannellini Beans: Creamy beans add protein and fiber, giving the chili heartiness and texture.
Low-Sodium Vegetable Broth: Acts as the cooking liquid to marry all flavors without overpowering them.
Farro: This chewy ancient grain adds a wonderful bite—you’ll want to rinse it well to remove any dust before using.
Chili Powder: Your chili’s flavor hero; go for a good-quality blend for that smoky warmth.
Cinnamon, Cumin, Salt, and Black Pepper: These spices layer in complex notes—cinnamon especially adds unexpected warmth that pairs beautifully with squash.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Butternut Squash and Farro Slow Cooker Chili Recipe is how easy it is to customize to what you have on hand or how you feel. You can dial up the spices or switch out beans to keep things interesting week to week.

Variation: I sometimes add a diced chipotle pepper in adobo sauce for a smoky kick that wakes up the whole pot. If you prefer mild, skip that and just stick with the chili powder.
Protein Boost: Feel free to throw in cooked ground turkey or shredded chicken before serving to add meatiness without complicating the slow cooker timings.
Seasonal Modifications: In spring or summer, swapping butternut squash with sweet potatoes or even zucchini makes a lighter version while keeping that comforting base.
Spice Level: Adjust salt and chili powder to taste, adding a touch of cayenne if you want it hotter—always better to start low and add more!

Step-by-Step: How I Make Butternut Squash and Farro Slow Cooker Chili Recipe

Step 1: Prep and Load the Slow Cooker

First things first: peel and dice your butternut squash, chop your onion and bell pepper, and mince the garlic. These small steps make a huge difference, so take a few extra minutes here—you'll thank yourself when everything cooks evenly. Toss all these into your 6-quart slow cooker along with your rinsed farro, beans, diced tomatoes, tomato paste, broth, and spices. Give it a good stir so everything gets cozy together.

Step 2: Set It and Go

Cover your slow cooker and set it to High for 3 to 4 hours, or if you want to start it in the morning, Low for 6 to 8 hours. The magic of the slow cooker means you don’t have to babysit this chili—it’ll slowly meld flavors and soften every ingredient perfectly.

Step 3: Taste and Adjust

When time's up, give it a good stir and taste the chili. Sometimes I add a pinch more salt or a dash of extra chili powder here, depending on how the flavors settled. If it looks too thick, a splash more broth or water can fix that. If it’s too thin, simply remove the lid and let it cook on High another 15-20 minutes to thicken.

Step 4: Serve and Enjoy!

Ladle the chili into warm bowls and top with your favorite garnishes. This is where you can really make it your own—more on my favorite toppings below!

Top Tip

Over the years, I’ve learned a few tricks that make this Butternut Squash and Farro Slow Cooker Chili Recipe shine every single time. These tips are what helped me turn a “just okay” chili into one that friends ask me to bring to every potluck.

Prep Your Veggies Uniformly: Cut butternut squash into evenly sized cubes so it cooks consistently and doesn’t end up mushy in places.
Rinse Farro Thoroughly: This removes any powdery residue and prevents your chili from tasting dusty or grainy.
Don’t Skip the Tomato Paste: It deepens flavor and adds that subtle umami punch meat-based chilis get naturally.
Season Gradually: Add salt and spices in stages—the slow cooker can dull flavors a bit, so taste before serving to get the balance just right.

How to Serve Butternut Squash and Farro Slow Cooker Chili Recipe

butternut squash chili - Serving Suggestion

Garnishes

I’m a sucker for simple garnish upgrades that add creaminess and crunch. I usually go with dollops of plain Greek yogurt or sour cream, a sprinkle of chopped fresh cilantro for brightness, and a handful of shredded sharp cheddar or Monterey Jack. A squeeze of lime juice right before serving adds a wonderful zing that perks up all the flavors.

Side Dishes

This chili stands up well on its own, but if you want to serve sides, I love pairing it with warm cornbread or crispy roasted Brussels sprouts. A side salad with a tangy vinaigrette also balances the richness perfectly.

Creative Ways to Present

For special occasions, I like to serve this chili in mini bread bowls or inside baked sweet potatoes for a fun twist. It’s also great topped with avocado slices and crunchy pepitas when you want that extra wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover chili stores beautifully in an airtight container in the fridge for up to 4 days. I let it cool completely before refrigerating to keep the texture just right. It actually tastes even better the next day once the flavors have continued to meld.

Freezing

I often freeze portions in freezer-safe containers or heavy-duty zip bags. This chili withstands freezing really well without losing texture or flavor—just make sure to cool it fully before freezing. It's a lifesaver for busy weeks.

Reheating

To reheat, I prefer warming on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if it’s too thick. The slow gentle heat keeps farro from getting tough. You can also microwave leftovers covered in short bursts, stirring in between.

Frequently Asked Questions:

Can I make this chili in an Instant Pot instead of a slow cooker?

Absolutely! To adapt this Butternut Squash and Farro Slow Cooker Chili Recipe for an Instant Pot, cook on high pressure for about 20 minutes, then do a natural release for 10 minutes before venting. Just be sure to layer ingredients without stirring too much at the start to avoid the burn warning.

Is farro gluten-free?

Farro is not gluten-free, as it's an ancient wheat grain. If you need a gluten-free option in this Butternut Squash and Farro Slow Cooker Chili Recipe, you can substitute with gluten-free grains like quinoa or brown rice.

Can I prepare this chili ahead of time for a party?

Yes! You can assemble all the ingredients in the slow cooker insert the night before, then cover and refrigerate overnight. Simply start the slow cooker in the morning. This makes hosting practically effortless.

What toppings work best with this chili?

I recommend classic chili toppings like shredded cheese, sour cream or Greek yogurt, chopped cilantro, and fresh lime wedges. For a fun twist, try diced avocado, sliced jalapeños, or crunchy tortilla strips to add texture and color.

Final Thoughts

This Butternut Squash and Farro Slow Cooker Chili Recipe has become one of my favorite go-to meals, especially when I want something wholesome, comforting, and fuss-free. Sharing it feels like passing on a little kitchen warmth, and I hope you find the same cozy satisfaction I do every time I open that slow cooker lid. Give it a try—you might just find your new chili obsession!