Name: Slow Cooker Butternut Squash and Farro Chili
Prep time: 5 min
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

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!

Slow Cooker Butternut Squash and Farro Chili

lbs butternut squash, peeled and diced

onion, chopped

bell pepper, chopped

garlic cloves,

tomatoes

tomato paste

(15 oz) can black beans, drained

(15 oz) can cannellini beans, drained

low-sodium vegetable broth

farro,

chili powder

cinnamon

cumin

salt

black pepper

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!

This came out AMAZING and is my new favorite chili Recipe. +The whole house loved it! I topped it with tri-color (aesthetics) Tortilla strips and thinly sliced green onion. A total hit. Thanks for the innovative / different recipe. Loved the touch of cinnamon, too!

I was excited to try this recipe and was eager to experience the "heaven in a bowl" taste that the cinnamon was supposed to give it.  Unfortunately, it did not come out very balanced in flavor ...it was just a monotone of sweetness. Like what another commenter said: "NOT chili"
I think there is room for improvement, for sure.  The recipe cooked well as written, it just needs some serious savory flavors added, and maybe some spice to give it a more complex flavor profile.

NOTE: I am celiac so I cold not use farro (gluten). This may have changed the flavor profile slightly. I substituted with a mixture of brown rice and quinoa. (from a seasoned pre-cooked pouch I had a case of from Costco).

Now I made two changes, one I used sweet potato instead of butternut squash mostly bc I forgot I ran out of squash. I swear I had some. Anyway I did that exchange and also did chili seasoning. Top it with a nut cheese (making it dairy free cheese that I find better than most vegan cheeses and no one here is allergic to nuts) and vegan spur cream. I liked it. Oh and corn bread. You can't have chili with out corn bread.

I love this dish, so healthy and flavorful! It has been awhile since I made it but planning to this week as I need something quick. My question is, would it be okay to use frozen pre-cut squash or using a fresh one key? Thank you kindly!

Love this recipe! I used wild rice instead of farro and corn and red kidney beans instead of black beans and cannellini beans.

Made this two years in a row forgetting that I made it before -would recommend skipping the cinnamon -felt it taineted the whole dish.  Otherwise would be fantastic.

I made this to meal prep lunches last week and it was SO delicious and hearty. I was full until dinner! Will definitely be making it again.

This is my absolute FAVORITE chili to make each year!  Can't help but keep coming back to this recipe 🤩

This was amaaaaazing.  I did make some substitutions… 
I added a large sweet potato and some ground turkey. I omitted cumin but added pumpkin pie spice. I left out the tomato paste and the cannellini beans (forgot to buy those!) and I used Aquino instead of farro because I had it on hand. At the end it needed something to help bring out the flavors so I added a little brown sugar to the mix. 

This tastes like fall in a bowl. I might add dried cranberries on top next time. Now my favorite chili.

Slow Cooker Butternut Squash and Farro Chili

Prep Time: 5 minutes

Servings: 6

Author : Kelly

Ingredients

Instructions

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