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close up of chili in a white bowl with a yellow napkin underneath

Slow Cooker Butternut Squash Chili

A delicious lean beef chili recipe made with a blend of beans and butternut squash
Course Main Course, Soup
Cuisine American
Keyword beef, chili, gluten free
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 10
Calories 451kcal
Author Amee


  • 2 lbs lean ground beef 92%
  • 1 tbsp extra virgin olive oil
  • 2 lbs diced butternut squash fresh, not frozen
  • 20 oz frozen vegetable seasoning blend (diced onion, celery, pepper, and parsley blend) 2 (10 oz) packages
  • 28 oz can fire-roasted crushed tomatoes do not drain
  • 15 oz can tomato sauce
  • 30 oz tri-bean blend (black, pinto, and red kidney beans) 2 (15 oz) cans, drained and rinsed
  • 15 oz can low-sodium northern beans drained and rinsed
  • 1 15 oz can low-sodium cannellini beans drained and rinsed
  • 3 tbsp chili powder
  • 4 tsp cumin
  • 4 garlic cloves minced
  • salt and pepper to taste


  • Heat a large skillet over medium heat and add 1 tbsp olive oil
  • Add beef, frozen vegetable blend and garlic to the pan
  • Cook until beef is cooked through, drain and pour mixture into a crock pot
  • Add all other ingredients and stir
  • Cook 4-5 hours on high or 8 hours on low, until butternut squash is tender.


Calories: 451kcal | Carbohydrates: 63g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 56mg | Fiber: 17g | Sugar: 12g | Calcium: 203mg | Iron: 10mg