Butternut Squash Chili

4.88 from 31 votes

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 Time15

Cook Time3

Total Time3 15

Course: Dinner, Vegetarian

Cuisine: American, Vegetarian

Keyword: Butternut Squash and Quinoa Soup, Butternut Squash Chili

Servings: servings

Author: Chelsea Lords

Cost: $16.24

Equipment

6-quart Crock-Pot 6-quart

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

US - Metric

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 sauté function, use that; otherwise, heat olive oil in a pot over medium-high heat. Add the onion, carrots, and squash, and sauté until golden, about 5 to 7 minutes. Then, add garlic and sauté until fragrant, about 30 seconds. Stir in the tomato paste, seasoning blend, salt, and pepper. Sauté for another 1–2 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 3–4 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!

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 they’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 doesn’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 3–4 days. When reheating, warm it over low heat on the stovetop, adding a splash of chicken stock if necessary. This chili doesn't freeze well.

Nutrition