There’s something incredibly cozy about a bowl full of hearty, flavorful chili, especially when it’s packed with nourishing ingredients like tender squash and nutty farro. This Butternut Squash and Farro Slow Cooker Chili Recipe offers just that—a comforting, vegetarian twist on classic chili that simmers itself to perfection while you’re off doing everything else.

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 have to tell you, this Butternut Squash and Farro Slow Cooker Chili Recipe quickly became one of my go-to meals, especially as the weather cools down. It’s not just easy; it’s packed with layers of flavors and textures that surprise you in the best way.

Hands-off cooking: Toss everything in your slow cooker and let it work its magic while you relax or tackle your day.
Rich, wholesome ingredients: Farro adds a chewy texture, and sweet butternut squash brings warmth and depth, making this chili feel special and satisfying without meat.
Perfect for meal prep: It reheats beautifully, so you can enjoy leftovers all week long without feeling like you’re stuck in a rut.
Customizable spice level: You can easily adjust the chili powder and seasonings to suit your taste buds, making it just right for every palate.

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

These ingredients come together beautifully to balance flavor, texture, and nutrition. The butternut squash adds a subtle sweetness that contrasts perfectly with the savory beans and warm spices, while farro gives it a hearty, whole-grain bite that really fills you up.

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: Choose one that feels heavy for its size and has unblemished skin—it adds creamy sweetness and packs plenty of fiber and vitamins.
Onion: A foundation of flavor that softens during cooking, enhancing the chili's warmth.
Bell pepper: Adds subtle sweetness and a splash of color for a vibrant bowl.
Garlic cloves: Bring a punch of aroma and depth; I usually use five cloves for richness.
Diced tomatoes (canned): An easy pantry staple that provides acidity and body, balancing the sweetness of the squash.
Tomato paste: Concentrates that tomato flavor, making the chili more robust.
Black beans and cannellini beans: Two kinds of beans add variety in texture and creaminess while boosting protein.
Low-sodium vegetable broth: Keeps the chili from getting too salty and adds a subtle background flavor.
Farro: A chewy ancient grain that holds up well in slow cooking, giving the chili a fulfilling bite.
Chili powder: The star spice that brings warmth and a little heat.
Cinnamon, cumin, salt, and black pepper: These spices and seasonings build layers of complexity and balance.

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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

This chili is wonderfully forgiving and lends itself to all sorts of customizations. I’ve played around with adding a bit of smoky chipotle in adobo for heat, or stirring in some kale near the end to sneak in greens. Feel free to make it your own— the slow cooker does most of the work!

Variation: When I want a chunkier texture, I reserve half of the cooked butternut squash and stir it back in after pureeing some of the chili with an immersion blender—comfort food, just how I like it.
Dietary tweaks: For extra protein boost, add cooked lentils or quinoa along with the farro.
Seasonal changes: Swap out the butternut squash for sweet potatoes or pumpkin depending on what’s fresh.
Spice level: For milder chili, reduce chili powder and skip cinnamon; for bolder flavor, consider adding cayenne pepper or diced jalapeños.

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

Step 1: Prep Your Veggies and Gather Ingredients

Start by peeling and dicing that lovely butternut squash into roughly 1-inch cubes—it cooks evenly that way. Chop your onion and bell pepper too. Mince the garlic cloves finely to release their flavor during the slow cooking process. Rinsing the farro before adding reduces any bitterness and removes dust. Having everything prepped makes assembly a breeze, trust me.

Step 2: Combine Everything in the Slow Cooker

Pop the butternut squash, chopped onion, bell pepper, and garlic right into your slow cooker. Then pour in the canned diced tomatoes, tomato paste, drained black beans and cannellini beans, rinsed farro, and vegetable broth. Sprinkle in the chili powder, cinnamon, cumin, salt, and pepper. A quick stir to distribute ingredients is all it takes.

Step 3: Let It Slow Cook on High or Low

Cover your slow cooker and set it to high for about 3 to 4 hours if you’re short on time, or low for 6 to 8 hours if you want that deeper meld of flavors. I love the slow and low approach personally—it feels like the chili is soaking up every bit of goodness and the farro softens just right. Check a little early the first time you make it to avoid overcooking.

Step 4: Serve and Enjoy!

Spoon the chili into bowls and pile on your favorite toppings. This is where you can get creative (more on that soon!). The chili itself is thick, comforting, and satisfying—a perfect chilly night companion.

Top Tip

When I first made this chili, I learned a few handy tricks that made all the difference in achieving the best flavor and texture.

Farro Prep: Rinsing the farro before adding it prevents any grainy texture and helps it cook evenly.
Layer Flavors: Don’t skip the tomato paste—it adds a concentrated richness that balances the sweetness of the squash and beans.
Timing: Avoid cooking too long on high to prevent the farro from turning mushy; checking it a bit earlier gives you perfect consistency.
Seasoning Adjustment: Taste and adjust salt at the end. Sometimes slow cooking intensifies flavors, and you might want a bit more seasoning.

How to Serve Butternut Squash and Farro Slow Cooker Chili Recipe

butternut squash chili - Serving Suggestion

Garnishes

I love topping mine with a dollop of plain Greek yogurt or sour cream to cool that gentle heat. Fresh cilantro adds brightness, while little slices of avocado bring creamy richness. A sprinkle of shredded sharp cheddar or pepper jack cheese gives a satisfying finish, too. And for a bit of crunch, crushed tortilla chips or toasted pepitas always hit the spot.

Side Dishes

For a filling meal, I usually serve this chili with warm cornbread—something sweet and crumbly to balance the bold flavors. A side salad with citrus vinaigrette or roasted veggies complements the dish nicely without being too heavy.

Creative Ways to Present

On special occasions, I like to serve this chili in mini bread bowls. It looks impressive, feels festive, and makes scooping up every bite a joy. You could also make chili-stuffed baked potatoes or serve it over fluffy rice for a different take. It’s a versatile recipe that welcomes your creativity!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The chili thickens as it sits, which I actually love because it makes reheating and serving even easier. Just add a splash of broth or water when warming it up if it’s too thick for your liking.

Freezing

This chili freezes like a dream. Portion it into freezer-safe containers or bags and it will keep well for up to 3 months. I recommend freezing without any dairy toppings—add them fresh when you reheat it.

Reheating

For reheating, stovetop gently warmed with a little broth added usually works best for me to loosen the texture without drying it out. Microwave works in a pinch—just heat in short intervals, stirring in between, to keep it evenly warm.

Frequently Asked Questions:

Can I make this chili vegan?

Absolutely! This Butternut Squash and Farro Slow Cooker Chili Recipe is naturally vegan. Just be sure to use vegetable broth and skip any dairy-based toppings or substitute with plant-based alternatives.

How do I prevent the farro from becoming mushy?

Rinsing the farro beforehand helps and cooking on low for 6-8 hours usually gives the best texture. If cooking on high, check it at around 3 hours to avoid overcooking. You can also try stirring halfway through cooking if your slow cooker lid allows it.

Can I use different beans in this chili?

Yes! Feel free to swap black beans or cannellini beans for kidney beans, pinto beans, or chickpeas depending on what you have or prefer. Just make sure they’re drained and rinsed if canned.

What toppings do you recommend?

I love topping this chili with sour cream or Greek yogurt, avocado slices, fresh cilantro, shredded cheese, and crunchy tortilla chips. But truly, pick whatever you enjoy—sometimes a squeeze of lime or a dash of hot sauce is just enough to brighten it up.

Final Thoughts

This Butternut Squash and Farro Slow Cooker Chili Recipe is definitely one of those dishes I find myself craving again and again. It’s hearty, cozy, and totally satisfying while feeling nourishing and wholesome. Honestly, it’s perfect for busy weeknights or weekends when I want something warm and fuss-free. If you’re looking to add a new chili recipe to your rotation that’s packed with flavor and easy to customize, I really think you’ll enjoy making and sharing this one.