Imagine cozying up to a bowl of warmth and comfort that’s both hearty and packed with wholesome goodness. This Butternut Squash and Farro Slow Cooker Chili Recipe is my go-to when I want a flavorful meal that practically makes itself while filling my kitchen with those irresistible spicy, earthy aromas.

The image shows a black slow cooker filled with a chunky stew. The stew has bright orange pieces of cooked squash layered with small black beans and grains that look like barley, all mixed in a thick, reddish-brown sauce. Some green herbs are sprinkled on top for color. A metal spoon is partially submerged on the right side inside the slow cooker. The slow cooker is sitting on a surface with 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

This chili manages to feel both cozy and nourishing, which is exactly what I look for in comfort food. Plus, it’s incredibly easy thanks to the slow cooker doing the heavy lifting, so you get all those rich flavors without standing over the stove for ages.

Wholesome Ingredients: Butternut squash and farro add a lovely nutty sweetness and chewiness that’s different from any chili you’ve had before.
Hands-Off Cooking: Just toss everything in the slow cooker, and hours later, dinner’s ready without stressing about stirring or burning.
Rich, Layered Flavors: The mix of chili powder, cinnamon, and cumin brings a warm, comforting depth that keeps you coming back for seconds.
Perfect for Every Season: Whether it’s chilly outside or you want a filling meal after a busy day, this chili hits the spot every time.

The image shows a close-up of a black slow cooker filled with a chunky stew. The stew has two main layers: a base layer of tender soft orange cubes likely squash or sweet potatoes, mixed with dark round beans, and a layer of brown rice or grains woven in, all covered in a rich reddish-brown sauce. The texture is thick and hearty, with herbs sprinkled on top for a touch of green color. Steam rises from the stew, showing it is hot and fresh. A shiny black ladle holds a scoop of the stew in the foreground, highlighting the mix of bright orange chunks, dark beans, and grains. The background is a smooth white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Butternut Squash and Farro Slow Cooker Chili Recipe plays a special role to create balance—the sweetness of the squash, the chew of farro, and the warmth from the spices all come together beautifully. When shopping, pick a firm butternut squash and farro that’s fresh to get the best texture.

Flat lay of fresh diced butternut squash cubes, a peeled whole onion halved to show layers, a vibrant chopped red bell pepper, several peeled garlic cloves, bright red diced tomatoes in a small white ceramic bowl, deep red tomato paste dollop in a small white bowl, shiny black beans rinsed and drained in a small white bowl, creamy white cannellini beans drained in a small white bowl, clear vegetable broth in a small white bowl, uncooked farro grains in a small white bowl, small piles of chili powder, ground cinnamon, ground cumin, coarse salt, and whole black peppercorns 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: Adds natural sweetness and lovely creaminess when cooked down, balancing the spice perfectly.
Onion: Builds the savory base that deepens overall flavor—don’t skip sautéing if you have time for extra depth, but it works great raw in the slow cooker too.
Bell Pepper: Brings a touch of freshness and mild sweetness that brightens the chili.
Garlic: Essential for that aromatic punch that gives chili its character.
Diced Tomatoes: Offer acidity and body to the sauce, working as the chili’s backbone.
Tomato Paste: Adds concentrated tomato flavor and thickens the chili.
Black Beans: A great source of protein and fiber, they add heartiness.
Cannellini Beans: Their creamy texture complements the black beans nicely, giving the chili a nice bite.
Vegetable Broth: Keeps things nice and flavorful without using too much liquid.
Farro: This ancient grain soaks up the chili’s spices while adding a satisfying chewy texture.
Chili Powder: The main spice that brings warmth and gentle heat—adjust to taste.^
Cinnamon: A dash adds unexpected cozy sweetness and depth.
Cumin: Works with chili powder to give that earthy, smoky undertone.
Salt & Black Pepper: Simple but critical, they help all flavors shine.

📝

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

I love mixing things up depending on what’s in my pantry or how hearty I want this chili to be. It’s a super welcoming base to personalize with whatever veggies, beans, or seasonings you prefer.

Variation: One time, I swapped out farro for quinoa to keep it gluten-free, and it still had that lovely texture—great if you’re avoiding gluten!
Spice Level: If you want more heat, toss in a diced jalapeño or a pinch of cayenne pepper; for milder chili, feel free to reduce the chili powder a bit.
Add Some Greens: Stir in chopped kale or spinach near the end of cooking for an extra nutrient boost and freshness.
Beans Swap: Use kidney beans or pinto beans if that’s what you have on hand. It’s pretty forgiving!

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

Step 1: Prep Your Veggies and Beans

First, peel and dice the butternut squash into bite-sized cubes — this helps it cook evenly and soften just right. Chop your onion and bell pepper, and mince the garlic cloves. Drain your canned beans and give the farro a quick rinse under cold water to remove any dust or debris.

Step 2: Layer Everything in the Slow Cooker

Place the butternut squash at the bottom of a 6-quart slow cooker, then add in the onion, bell pepper, garlic, beans, diced tomatoes (including juice), tomato paste, rinsed farro, and vegetable broth. Sprinkle over the chili powder, cinnamon, cumin, salt, and black pepper. No need to stir—just cover it up!

Step 3: Let the Slow Cooker Do Its Magic

Set your slow cooker to high for 3 to 4 hours or on low for 6 to 8 hours. You’ll know it’s ready when the squash is tender and the farro has absorbed plenty of the chili’s flavors, giving it that perfect, hearty texture. Stir gently before serving.

Step 4: Serve and Enjoy!

Ladle the chili into your favorite bowls and top with whatever you love. This recipe serves about six, so it’s perfect for sharing or saving some for tomorrow (which always tastes even better!).

Top Tip

Over the years, I've learned that slow cooker temperature and timing make all the difference for this chili’s texture and flavor. Here are a few tricks I've gathered to make it foolproof:

Consistent Size Cubes: Dice your butternut squash evenly so it cooks uniformly—otherwise, some cubes might stay tough while others overcook.
Rinse Farro Well: That quick rinse prevents any bitterness and helps it cook up beautifully soft but still chewy.
Don’t Skip Tomato Paste: It brings a concentrated tomatoey richness that elevates the chili beyond just stewed veggies.
Adjust Spices at the End: Sometimes I add a pinch more salt or chili powder after cooking to brighten up the flavors — don’t be afraid to taste and tweak!

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 sour cream or Greek yogurt for creaminess, fresh cilantro for brightness, and a sprinkle of shredded sharp cheddar or pepper jack to add richness. Sometimes a squeeze of lime juice really makes the flavors pop!

Side Dishes

For sides, crisp tortilla chips or warm cornbread are my favorite companions—they add a satisfying crunch or crumbly sweetness. A simple green salad also brightens things up if you want something fresh alongside the chili.

Creative Ways to Present

For a special occasion, I’ve served this chili in hollowed-out mini pumpkins or squash for an eye-catching fall-themed presentation. It’s such a fun way to impress guests while staying seasonal and delicious.

Make Ahead and Storage

Storing Leftovers

This chili stores beautifully in an airtight container in the fridge for up to 4 days. I usually cool it completely before refrigerating to keep the flavors fresh and textures just right.

Freezing

Freezing is a lifesaver! Just portion the chili into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When thawed, it’s surprisingly just as delicious and comforting as fresh.

Reheating

I usually reheat in a saucepan over low-medium heat, stirring occasionally and adding a splash of water or broth if it’s too thick. You can also microwave leftovers covered, heating in short bursts and stirring in between to avoid cold spots.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! This Butternut Squash and Farro Slow Cooker Chili Recipe is naturally vegan as written — just be sure to use vegetable broth and skip any dairy-based toppings or swap them for plant-based alternatives.

How do I adjust the cooking time for different slow cookers?

Slow cooker temperatures can vary, so I recommend checking the chili around the minimum cook time to test doneness, especially the squash and farro texture. If it needs more time, continue cooking but check every 30 minutes to avoid overcooking.

Can I prep this the night before?

Yes! I often chop all the vegetables and measure the spices the night before, then just dump everything in the slow cooker in the morning for a fuss-free dinner after work.

Is farro gluten-free?

Farro is an ancient wheat grain and is not gluten-free. If you need a gluten-free option, you can replace farro with quinoa or a gluten-free grain blend with similar cooking times.

Final Thoughts

This Butternut Squash and Farro Slow Cooker Chili Recipe is truly one of those dishes I keep coming back to when I want something soulful and easy. The flavors develop so beautifully with gentle slow cooking, and the wholesome ingredients leave you feeling satisfied without heaviness. I can’t recommend it enough for your next cozy night in—give it a try, and I bet you’ll love the way it fills your kitchen and your belly!