Indulge in the rich, comforting flavors of fall with this delightful Slow Cooker Butternut Squash and Farro Chili. Packed with wholesome ingredients like butternut squash, farro, beans, and savory spices, this chili is a perfect blend of sweet and savory. It’s not only delicious but also incredibly nutritious, making it a must-try for any food lover.
This Slow Cooker Butternut Squash and Farro Chili is a nutritious and flavorful meal that’s perfect for any occasion. The combination of butternut squash, farro, and beans creates a hearty and satisfying dish that will warm you up from the inside out.
I love making this chili on a chilly autumn day when I want something warm and comforting. It’s like a big, cozy hug in a bowl. Plus, it’s packed with fiber, protein, and essential nutrients, making it a wholesome and delicious meal.
Cuisine: American
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low, 3-4 hours on high
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Ingredients:
- 1 small butternut squash, peeled, seeded, and diced
- 1 cup farro, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Avocado slices, for serving
- Lime wedges, for serving
Equipment/Utensils Required:
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Serving bowls
Instructions:
- In the slow cooker, combine the diced butternut squash, farro, black beans, kidney beans, diced tomatoes, diced onion, minced garlic, diced bell pepper, vegetable broth, chili powder, ground cumin, paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the butternut squash is tender.
- Once cooked, taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh cilantro and avocado slices.
- Squeeze a lime wedge over each serving before eating for an extra burst of flavor.
Nutritional Information (per serving):
- Calories: 280
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 12g
Slow Cooker Butternut Squash and Farro Chili
Ingredients
- 1 small butternut squash peeled, seeded, and diced
- 1 cup farro rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Avocado slices for serving
- Lime wedges for serving
Instructions
- In the slow cooker, combine the diced butternut squash, farro, black beans, kidney beans, diced tomatoes, diced onion, minced garlic, diced bell pepper, vegetable broth, chili powder, ground cumin, paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the butternut squash is tender.
- Once cooked, taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh cilantro and avocado slices.
- Squeeze a lime wedge over each serving before eating for an extra burst of flavor.
Notes
- Calories: 280
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 12g
