There’s nothing quite as comforting as a hearty chili that warms you from the inside out, and this Slow Cooker Butternut Squash and Farro Chili Recipe hits all the cozy notes. Creamy butternut squash, chewy farro, and a medley of beans simmered to perfection—it’s a bowl you’ll want to dive into again and again.

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 Slow Cooker Butternut Squash and Farro Chili Recipe
Top Tip
How to Serve Slow Cooker Butternut Squash and Farro Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Butternut Squash and Farro Chili Recipe

Why You'll Love This Recipe

I really fell for this Slow Cooker Butternut Squash and Farro Chili Recipe because it’s just as vibrant and satisfying as any classic chili, but packed with wholesome, unexpected ingredients that make it feel special and nourishing. Plus, using a slow cooker means it’s basically hands-off until dinnertime.

Comfort in a bowl: The blend of tender squash and chewy farro creates a texture that’s both hearty and comforting.
Super simple prep: Just throw everything into the slow cooker and walk away—perfect for busy days.
Rich flavor profile: The combination of chili powder, cinnamon, cumin, and tomato paste makes each spoonful deeply flavorful without overwhelming heat.
Vegetarian-friendly: Loaded with protein-rich beans and veggies, it’s a meatless meal everyone will love.

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

Every ingredient in this Slow Cooker Butternut Squash and Farro Chili Recipe plays a key role. I love how the sweetness of the butternut squash balances the robust spices, while farro adds a satisfying chew. If you’re shopping, aim for fresh squash and quality canned beans to really make this dish sing.

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 a subtle sweetness and creamy texture once cooked, making this chili feel indulgent without heaviness.
Onion: The perfect aromatic base—chopped onions soften and release their sweetness during slow cooking.
Bell pepper: Brings a mild, fresh crunch that melts into the chili beautifully.
Garlic cloves: Minced garlic rounds out the flavor with its irresistible depth.
Diced tomatoes: Tomato chunks provide acidity and body, balancing the richness of the squash.
Tomato paste: Concentrates flavor and adds thickness to the chili base.
Black beans: Great for protein and texture, their earthy flavor complements the spices well.
Cannellini beans: Creamy and mild, these blend smoothly with the chili’s other elements.
Vegetable broth: Keeps things moist and infuses a savory background note without overpowering.
Farro: A chewy ancient grain that bulk ups the chili, making it filling and hearty.
Chili powder: The star spice bringing warmth and classic chili flavor.
Cinnamon: A pinch adds unexpected warmth and complexity without sweetness.
Cumin: Earthy and smoky, it rounds out the chili’s spice profile.
Salt and black pepper: Simple seasonings that bring all the flavors into 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

I love this chili as is, but it’s also super flexible. You can easily amp up the heat with some chopped jalapeño or add some smoky chipotle chili powder. If you want to keep things lower-carb, swap farro for quinoa or even cauliflower rice.

Variation: Once, I added a splash of maple syrup for a hint of sweetness, which paired surprisingly well with the cinnamon and chili spices.

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

Step 1: Prep and Add Your Ingredients

Start by peeling and dicing your butternut squash—this is easier than it sounds if you have a sharp knife and a sturdy cutting board. Toss all the ingredients into your 6-quart slow cooker. Don't forget to rinse that farro well; it gets rid of any dust and helps it cook evenly. Give everything a quick stir to combine the spices and veggies evenly.

Step 2: Slow Cook to Perfection

Cover your slow cooker and set it on high for 3 to 4 hours, or low for 6 to 8 hours if you want to start it earlier in the day. I usually go with low and slow—it gives the farro just the right chewy texture without turning mushy. The aromas while it simmers? Honestly, they’ve filled my whole kitchen with the best cozy vibes.

Step 3: Serve and Enjoy!

Spoon the chili into bowls and pile on your favorite toppings (more on that in a bit). This chili thickens as it cools, so if it’s a bit thick right out of the pot, simply stir in a splash of broth or water to loosen it up.

Top Tip

From my countless times making this Slow Cooker Butternut Squash and Farro Chili Recipe, I’ve learned a few things that make all the difference in the final dish:

Consistent chopping: Make sure your squash and other veggies are cut to similar sizes so they cook evenly and you don’t end up with some pieces mushy and others crunchy.
Rinse your farro: This removes excess starch, preventing the chili from becoming gummy—something I was guilty of the first time I skipped this step.
Layer your spices: Adding chili powder, cumin, and cinnamon early lets their flavors deepen and meld beautifully during the slow cook.
Don’t skip the tomato paste: It’s a small step but gives your chili that rich, almost meaty flavor that really rounds out the dish.

How to Serve Slow Cooker Butternut Squash and Farro Chili Recipe

butternut squash chili - Serving Suggestion

Garnishes

I usually top mine with a dollop of Greek yogurt (or sour cream if I'm feeling traditional), some chopped fresh cilantro, and a squeeze of lime juice—those bright notes cut through the chili's richness perfectly. Sometimes I sprinkle on a bit of shredded sharp cheddar or a handful of crunchy tortilla chips for texture.

Side Dishes

This chili pairs wonderfully with warm cornbread or crusty bread for dipping—both absorb that flavorful broth so well. A simple green salad dressed in citrus vinaigrette adds a fresh contrast to the hearty bowl.

Creative Ways to Present

For a special occasion, I like to serve this chili in mini bread bowls or stuffed into roasted bell peppers for a colorful twist. It’s also fantastic spooned over baked sweet potatoes for a fun, cozy meal presentation.

Make Ahead and Storage

Storing Leftovers

Your leftovers will keep beautifully in an airtight container in the fridge for up to 4 days. I always let it cool completely before sealing to retain the fresh flavors. Reheat gently on the stove or microwave, adding a splash of broth if it’s thickened too much.

Freezing

This chili freezes like a dream! Portion it into freezer-safe containers and label with the date. When you’re ready, thaw overnight in the fridge then warm on the stovetop. The texture of farro holds up well, so you get all the cozy comfort without any mushiness.

Reheating

To keep the chili’s texture intact, I reheat it slowly on medium-low heat, stirring occasionally. If it seems too thick, a little vegetable broth or water helps restore that perfect stew-like consistency without diluting the flavor.

Frequently Asked Questions:

Can I make this chili without a slow cooker?

Absolutely! You can cook everything in a large pot on the stove. Start by sautéing the veggies, then add the remaining ingredients and simmer covered for about an hour, stirring occasionally until the farro and squash are tender.

Is farro gluten-free?

Farro contains gluten, so if you need a gluten-free version, you can substitute with quinoa or a gluten-free grain blend.

Can I add meat to this chili?

Yes! If you want to add ground beef or turkey, brown it first on the stove and then add it to the slow cooker with the other ingredients.

How spicy is this chili?

This chili is mildly spiced with warmth rather than heat, making it great for those who prefer a gentle kick. You can easily add more chili powder or fresh chilies if you like it hotter.

Final Thoughts

Making this Slow Cooker Butternut Squash and Farro Chili Recipe always feels like wrapping myself and everyone I love in a warm, flavorful hug. It’s so effortless to pull together and perfect when you want comfort without fuss. Honestly, I can’t recommend it enough—give it a try, and I bet it’ll become a staple in your kitchen just like it is in mine.