Name: Crockpot Butternut Squash Vegan Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American
Ingredients: 4 cups butternut squash, peeled and cut into 1-inch cubes; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 (15-ounce) cans kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 1 (28-ounce) can fire-roasted diced tomatoes (with juices); 2 cups vegetable broth; 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; Optional: 1–2 tablespoons chopped fresh cilantro or green onions for garnish, and lime wedges for serving

Warm up with this hearty Crockpot Butternut Squash Vegan Chili that blends sweet, tender butternut squash with protein-packed beans, colorful bell peppers, and a rich blend of smoky spices in a savory tomato broth. It’s a nourishing, one-pot plant-based meal that simmers effortlessly in your slow cooker, perfect for cozy weeknights or meal prep.

Why You’ll Love This Recipe

This Crockpot Butternut Squash Vegan Chili is a true crowd-pleaser that delivers big flavor with minimal effort. The natural sweetness of the butternut squash perfectly balances the smoky heat of chili spices, creating a comforting bowl that even meat-eaters will crave.

It’s 100% vegan and gluten-free, loaded with fiber, vitamins, and plant-based protein from beans, making it both satisfying and nutritious. The slow cooker does all the work—simply chop, dump, and let it simmer into a thick, flavorful chili that tastes even better the next day.

It’s budget-friendly, family-friendly, and ideal for busy days when you want something wholesome waiting for you at dinnertime. Plus, it fills your kitchen with the most inviting aroma!

Yield: 8 generous servings

Crockpot Butternut Squash Vegan Chili

Hearty, sweet, and smoky vegan chili with tender butternut squash and beans—easy crockpot comfort in every bowl.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

4 cups butternut squash, peeled and cut into 1-inch cubes
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can fire-roasted diced tomatoes (with juices)
2 cups vegetable broth
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Optional: 1–2 tablespoons chopped fresh cilantro or green onions for garnish, and lime wedges for serving

Instructions

Prep your veggies with love — Peel and cube the butternut squash into even 1-inch pieces. Dice the onion and bell peppers, and mince the garlic. This colorful foundation will make your chili vibrant and flavorful.
Layer the goodness in your crockpot — Add the butternut squash cubes, diced onion, red and green bell peppers, and minced garlic straight into your slow cooker.
Add the hearty beans — Pour in the drained and rinsed kidney beans and black beans. They’ll soak up all the delicious spices as they cook.
Bring in the tomatoes and broth — Add the entire can of fire-roasted diced tomatoes with their juices, then pour in the vegetable broth to create a rich, saucy base.
Sprinkle the magic spices — Measure in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Give everything a good stir so every piece gets coated in those warm, aromatic flavors.
Set it and forget it — Cover your crockpot and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the butternut squash is fork-tender and the chili has thickened beautifully.
Check and adjust — About 30 minutes before serving, taste the chili. Add more salt, chili powder, or a pinch of cayenne if you want extra heat.
Brighten it up — Stir in a squeeze of fresh lime juice or a splash of apple cider vinegar to lift all the flavors and balance the sweetness of the squash.
Final gentle stir — Give the chili one last stir to combine everything perfectly. The squash should be soft but still hold its shape.
Serve with joy — Ladle the hot chili into bowls and garnish with fresh cilantro or green onions. Serve with lime wedges, avocado slices, or your favorite vegan cornbread for the ultimate cozy meal.

Notes

This recipe is naturally gluten-free and oil-free if you skip any sauté step. The chili thickens as it sits, so leftovers are especially thick and scoopable. If using frozen butternut squash, no need to thaw—just add it straight from the freezer and extend cook time by 30 minutes if needed.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 154Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gSodium 653mgCarbohydrates 32gFiber 11gSugar 6gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Cut the butternut squash into uniform 1-inch cubes so they cook evenly and become perfectly tender without turning mushy.
For deeper flavor, sauté the onion, garlic, and bell pepper in a skillet for 5 minutes before adding to the crockpot.
Taste and adjust spices toward the end of cooking—slow cookers can mellow flavors, so add extra chili powder or a pinch of cayenne if you like it spicier.
Stir in a splash of apple cider vinegar or lime juice at the end to brighten the flavors.
If the chili is too thick, add a little more vegetable broth; if too thin, remove the lid for the last 30–45 minutes on high to let it thicken.

Ingredients Notes

Butternut squash brings natural sweetness and a vibrant orange color while being rich in vitamin A and fiber. Use fresh or frozen cubed squash for convenience. Kidney beans and black beans provide hearty texture and plant protein—rinse them well to reduce sodium.

Fire-roasted diced tomatoes add a subtle smoky depth that regular tomatoes can’t match. Bell peppers contribute sweetness and crunch, while onion and garlic form the savory aromatic base. Vegetable broth keeps everything moist and flavorful without any animal products.

The spice blend of chili powder, cumin, smoked paprika, and oregano creates that classic chili warmth with a hint of smokiness. All ingredients are pantry staples or easily found in most grocery stores, keeping this recipe simple yet packed with layers of taste.

Variations and Substitutions

Make it your own by swapping kidney beans for pinto or white beans, or use a mix for more variety. If butternut squash is unavailable, sweet potato or pumpkin cubes work beautifully and add similar sweetness.

Add extra vegetables like diced zucchini, carrots, or corn for more color and nutrition. For a spicier kick, toss in diced jalapeños, green chiles, or a pinch of chipotle powder. To make it even heartier, stir in cooked quinoa or lentils during the last hour. If you prefer a thinner consistency, increase the vegetable broth.

For a touch of creaminess without dairy, stir in a spoonful of coconut milk or cashew cream at the end. These easy swaps let you customize based on what’s in your fridge while keeping the recipe fully vegan and delicious.

Storage Options

Allow the chili to cool completely before storing. Refrigerate in airtight containers for up to 5 days. The flavors continue to meld and taste even better on day two or three! For longer storage, freeze in portioned containers or freezer bags for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the texture.