Butternut Squash Chili is hearty and flavorful with tender chicken, soft veggies, and quinoa, all simmered together in the slow cooker.

Overhead image of the Butternut Squash Chili
chelsea

authorโ€™s note

The Best Comfort in a Bowl!

The minute the weather starts to cool down, chili goes on repeat at my house. Itโ€™s one of my favorite ways to pack in all the good stuffโ€”veggies, beans, and in this case, quinoa.

Chilis are perfect for tossing in leftover odds and ends from the fridge, and they make plenty of leftovers that somehow get even better as the days go on. Theyโ€™re simple to make, easy to change up, and always hit the spotโ€”especially with a big piece of cornbread for dunking. Whatโ€™s not to love?

Here are some of the chili recipes Iโ€™ve made and loved over the years: Turkey ChiliChicken ChiliSweet Potato Black Bean ChiliQuinoa Chili, Chicken Taco ChiliCrockpot Chili, and Crockpot White Chicken Chili. Told youโ€”Iโ€™m obsessed!

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Why Sautรฉ First?

This is a slow cooker chili, but I always cook a few things firstโ€”it really helps with flavor and texture. If your slow cooker has a sautรฉ setting, you wonโ€™t even need to use another pan.

Lightly cooking the onion, garlic, spices, tomato paste, and tomatoes brings out a sweet, rich flavor. It also softens the squash, carrots, and onions so theyโ€™re nice and soft by the end. If you skip this step, they might still be a little hard.

Process shots-- images of the squash, carrots, onions, garlic, tomato paste, and seasonings being added

How To Prep Butternut Squash

Cutting a butternut squash can seem hard, but with the right tools, itโ€™s easier than youโ€™d think.

  1. Rinse the squash under cold water to remove any dirt or debris.
  2. Use a sharp vegetable peeler to peel the entire squash. If you donโ€™t have a peeler, cut the squash in half where the narrow section meets the wider round base. Use a pairing knife to vertically slice off the peels.
  3. Place the squash on a firm and heavy-duty cutting board. Using a very sharp chefโ€™s knife (the sharper the knife, the easier it will cut!), cut off the top stem and about 1/4th an inch from the bottom.
  4. Cut the squash in half (crosswise) where the โ€œneckโ€ meets the wider, base-end section. Now cut each section in half again, right down the middle to get 4 pieces.
  5. Use a spoon to scrape out all the seeds and stringy parts from the two insides of the base of the squash. You can save the seeds and roast them โ€” more on this later!
  6. Lay each of the halves cut side down and then cut each half into 1/2-inch piecesCut these half-moon pieces into 1/2-inch cubes.
  7. Aim for even-sized pieces as much as possible, but itโ€™s okay if not each of the cubes is in a perfect square, just be sure to chop the squash into small 1/2-inch pieces so theyโ€™ll be tender in time. 

Quick Tip

When picking a butternut squash: Look for a uniformly beige and matte color. Choose squash that feels heavy for its size and sounds hollow (if you give the squash a tap, it should sound hollow). If you arenโ€™t using the squash right away, keep it at room temperature in a dark/cool place (left whole, raw, and unpeeled). If you have peeled and chopped it, keep the cubes in an airtight container in the fridge.

Shortcuts

For a quicker prep time, use a bag of already cut butternut squash from the produce section of the store. If the pieces are overly large, cut them down a bit so theyโ€™ll cook in time for this recipe.

Process shots of Butternut Squash Chili-- images of the diced tomatoes being added, chicken being added, and remaining ingredients being added and mixed together

Homemade Chili Seasoning

While store-bought seasoning mixes make things easy, they also have a lot of additives and sometimes questionable ingredients. They can also vary quite a bit in the spice level and even in overall flavor.

For these reasons, we prefer to whip up our own seasoning blend for this chili, but either works โ€” making your own or using a packet. You canโ€™t beat the convenience of a seasoning packet, thatโ€™s for sure! Why not make up a big batch of this homemade seasoning blend and divide it into packets so homemade will be just as convenient as packaged.

Hereโ€™s our favorite homemade chili seasoning blend: 

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (reduce or omit for less heat, increase for more heat!)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Process shots-- images of the chicken being removed and shredded and then returned back to the crockpot with cilantro and lime

Butternut Squash Chili Notes

  • Rinse the quinoa: Quinoa has a bitter saponin coating that needs to be rinsed off before use. Place it in a fine-mesh strainer and rinse it well before adding to the slow cooker.
  • Use a big enough cooker to fit everything: I recommend a 6-quart slow cooker to fit everything โ€” this chili yields a lot!
  • Cook on high. Unfortunately, this recipe doesnโ€™t cook well on low. The quinoa needs higher heat to โ€œpopโ€ and cook through. 
  • Cut the chicken into thin/small chunks. Otherwise, it wonโ€™t be done at the same time as everything else. You donโ€™t need to spend much time cutting the chicken; just quickly cut 2-inch (1-inch thick) pieces.
  • Use fire-roasted diced tomatoes. The tomatoes make a big difference flavor-wise, so I recommend good-quality fire-roasted tomatoes. This type of tomato is charred over a flame before being crushed and canned. Contact with that flame brings out the tomatoโ€™s sweetness and gives a distinct smoky flavor; essentially, youโ€™re getting more flavor without any extra work. Muir Glenยฎ is my personal favorite brand (not sponsored).

Chili Spiciness

We rate this chili as mild, especially if adding toppings like cheese, sour cream, and avocado, these additions will mute the spiciness quite a bit. 

If you donโ€™t plan on adding some of these toppings and are sensitive to spice, leave out any cayenne pepper and slightly reduce the chili powder. You will be missing out on some flavor, but the soup will be overall milder. Or if using a chili packet seasoning, be sure to use a mild one.

Up-close overhead image of a bowl of butternut squash soup

Variations

Variations

  • Want more heat? Add in some diced jalapeรฑos, a can of fire-roasted diced green chilies, and/or increase the cayenne pepper or chili powder
  • Thicker chili. While the quinoa does continue to absorb liquid and thicken this chili as it sits, itโ€™s not super thick. For an ultra-thick chili, use 4 cups chicken stock.

Butternut Squash Chili Toppings

The toppings add so much to this Butternut Squash Chili, so you definitely donโ€™t want to leave them out! 

  • Sharp or extra-sharp Cheddar cheese: We like to grate the cheese right on top of each bowl and let it melt for a minute before stirring it throughout the chili.
  • Sour cream: Fat-free or lite works great; you could even use a scoop of plain Greek yogurt. 
  • Fresh lime juice: A few squeezes of fresh lime heighten all the flavors and add a burst of brightness.
  • Ripe avocado: For an additional element of creaminess, we love a ripe avocado sliced on top.
  • Fresh cilantro: If youโ€™re a cilantro fan, youโ€™ll love what this herb does to this chili. It adds a nice citrusy flavor and contrasting freshness. And if youโ€™re in the anti-cilantro crowd, substitute a bit of chopped fresh parsley or chives.

More butternut squash recipes

4.88 from 31 votes

Butternut Squash Chili

This nutritious Butternut Squash Chili is bursting with flavor and packed with healthy ingredients, including plenty of veggies, tender shredded chicken, and superfood quinoa.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: servings

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced carrot
  • 1 tablespoon minced garlic
  • 2 cups butternut squash peeled and chopped, see note 1
  • 2 tablespoons tomato paste
  • 1 (1.25-ounce) packet mild chili seasoning mix see note 2
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
  • 1 (16-ounce) can chili beans
  • 1 (15.25-ounce) can corn undrained
  • 1 (15.25-ounce) can black beans drained and rinsed
  • 1-1/4 pounds chicken thighs or breasts, see note 3
  • 3/4 cup quinoa
  • 5 cups chicken stock
  • 2 tablespoons lime juice optional
  • 1/4 cup finely chopped cilantro
  • Toppings as desired see note 4

Instructions 

  • Spray a 6-quart slow cooker with nonstick spray. Trim excess fat from the chicken and cut it into 2-inch chunks. Rinse the quinoa in a fine-mesh sieve and set it aside.
  • If your slow cooker has a sautรฉ function, use that; otherwise, heat olive oil in a pot over medium-high heat. Add the onion and sautรฉ until golden, about 5โ€“7 minutes. Then, add garlic and sautรฉ until fragrant, about 30 seconds. Stir in the tomato paste, seasoning blend, salt, and pepper. Sautรฉ for another 1โ€“2 minutes until fragrant.
  • Pour in diced tomatoes without draining, mixing well and scraping any browned bits from the bottom of the pan. Transfer this mixture into the slow cooker.
  • Add chili beans, corn, black beans, chicken thighs, quinoa, and chicken stock to the Crock-Pot. Stir thoroughly, ensuring the chicken is submerged in the liquid. Cook on high for 3โ€“4 hours, or until chicken shreds easily (see note 5).
  • Once cooked, remove the chicken and place it in a bowl. Shred the chicken using two forks, then return it to the slow cooker. For a heartier texture, you can also mash some of the squash.
  • Add in the cilantro and lime juice if using. Taste and adjust seasonings, adding more salt or pepper if desired. Ladle into bowls and add desired toppings. Enjoy immediately!

Recipe Notes

Note 1: This recipe needs about 1/2 of a medium-sized squash. Be sure to chop the squash into small 1/2-inch pieces so theyโ€™ll be tender in time. Take a look at the pictures or video in this roasted butternut squash post for guidance on how to cut your squash.
Note 2: To make your seasoning blend from scratch, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/8 teaspoon cayenne pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.
Note 3: While chicken breasts will work, I highly recommend chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily.
Note 4: I love to top this chili with sour cream, sharp Cheddar cheese, diced avocado, cilantro, chives, and lime. 
Note 5: Unfortunately, this recipe doesnโ€™t cook well on low. The quinoa needs higher heat to pop and cook through. Each slow cooker is a little different, so the cooking time can vary. Look for chicken that shreds easily, fully cooked quinoa, and tender veggies. The longer this soup cooks, the more liquid the quinoa absorbs.
Storage: For the best flavor, consume within 3โ€“4 days. When reheating, warm it over low heat on the stovetop, adding a splash of chicken stock if necessary. This chili doesnโ€™t freeze well.

Nutrition

Serving: 1serving | Calories: 711kcal | Carbohydrates: 82g | Protein: 38g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1079mg | Potassium: 1855mg | Fiber: 19g | Sugar: 15g | Vitamin A: 17071IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.88 from 31 votes

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115 Comments

  1. Kristin says:

    This looks fabulous! Read the comment about the quinoa and thickening the soup as it stands. Could it be made without the quinoa in the crockpot? Would you reduce liquid? Do the quinoa on the stove top and add to the bowl at time of serving?

    Thanks!

    1. Chelsea Lords says:

      Sorry Kristin, I havenโ€™t tested this recipe any other way so I canโ€™t say for sure how to make it. It definitely would require less liquid in the crockpot, Iโ€™m just not sure how much less, sorry to not be of more help! But overall, your idea is great, you can certainly prepare the quinoa separately and spoon into bowls later.

  2. Kat says:

    5 stars
    Love love LOVE! If anyone has a smaller crockpot like me, I reduced the quinoa down to 1/2 cup and 3 cups of broth โ€“ turned out perfectly ๐Ÿ™‚

    1. Chelsea Lords says:

      So happy to hear! Thanks for the tip Kat! ๐Ÿ™‚

  3. Lauren says:

    5 stars
    I love this recipe! Iโ€™ve made it so many times and still love it. I prefer white beans so I usually use those instead and I add a diced onion, but otherwise itโ€™s perfect! Would recommend adding sour cream, makes it nice and creamy!

    1. Chelsea Lords says:

      So glad youโ€™ve enjoyed it! ๐Ÿ™‚

  4. K Hoye says:

    5 stars
    First: Iโ€™ve made this recipe multiple times and love it. Butโ€ฆ
    After multiple attempts, I came to grips with the reality that using my slow cooker setting on my instantpot just isnโ€™t a good crockpot substitute- at least with this recipe (I think itโ€™s most likely b/c the recipe has a lot of ingredients with different densities and compositions).
    SO โ€“ Not to be discouraged, tonight I tried this recipe in my instantpot, pressure cooker setting this time, and it worked great! Hereโ€™s what I did:
    1. Made sure to put the butternut squash in first, since itโ€™s the densest.
    2. I mixed the fajita seasoning into the chicken broth so that the seasonings would be evenly distributed throughout the broth
    3. Added the rest of the ingredients in per the instructions.
    4. Set the instant pot on manual cooking setting, on high for 23 minutes.
    5. Voila! All done in about 40 minutes (accounting for the IP to come to pressure)
    (This method does overcook the quinoa a bit, but not so much that itโ€™s significantly different than my results with the slow cooker)

    1. Chelsea Lords says:

      Thank you so much for sharing all this!! Appreciate it and Iโ€™m sure this will help so many people trying to use an instant pot instead of a crockpot ๐Ÿ™‚

  5. Diane says:

    5 stars
    Made this last night and it was a huge hit! Thank you for the recipe ????

    1. Chelsea Lords says:

      So happy you enjoyed! Thanks Diane ๐Ÿ™‚

  6. Rachael says:

    5 stars
    I made this tonight! Very good! Thank you for a great recipe. Iโ€™ve been looking for something different and healthy and this fit the bill. One change I made was to puree the squash in a blender with the broth first then add it to the crock pot with the rest of the ingredients. Iโ€™m not a huge fan of squash (or vegetables in generalโ€ฆ gasp!) but I know Iโ€™ve gotta eat more of them and this was a great way to sneak them in (for everyone in the house) ๐Ÿ™‚

    Also, I started making the soup and thought I had an entire bag of chicken in the freezerโ€ฆ open up the freezer and I have NONE. Oops. I had some tenderized steaks I had no idea what to do with so I threw them in instead. Chicken would have been better I think, but it worked!

    1. Chelsea Lords says:

      So happy you enjoyed this soup! I LOVE the idea of pureeing part of the squash!