There’s something deeply comforting about a warm bowl of chili on a chilly day, especially when it’s packed with wholesome ingredients that make you feel good. This Slow Cooker Butternut Squash and Farro Chili Recipe is one of my absolute favorites — it’s hearty, nourishing, and easy enough to prepare so you can come home to a ready meal that feels like a big cozy hug.

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 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

This chili strikes such a perfect balance between savory and subtly sweet, thanks to the butternut squash, and the farro adds a satisfying chewiness that really fills you up. I keep coming back to this recipe because it’s one of those dishes that’s just as tasty on day two — making leftovers feel like a treat, not a chore.

Hands-Off Cooking: Toss everything in the slow cooker and walk away — no stirring or babysitting needed.
Nutritious & Filling: The farro and beans add fiber and protein, turning this into a meal that will keep you energized.
Flavor-Packed: Spices like cinnamon and cumin create depth and warmth that make each bite memorable.
Vegetarian & Versatile: It suits various diets and welcomes easy swaps or add-ins depending on what you have.

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

The ingredients in this Slow Cooker Butternut Squash and Farro Chili Recipe come together like a dream. The sweetness of the squash balances the acidity from the tomatoes, and the farro gives a lovely chewy texture that bulk up the chili without the heaviness of rice or pasta. These simple pantry staples turn into something spectacular.

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: Adds a natural sweetness and creamy texture that contrasts beautifully with the spices.
Onion & Bell Pepper: These aromatics build the flavor foundation — don’t skip the bell pepper; it adds a subtle brightness.
Garlic: Fresh garlic cloves provide that essential warmth and punch.
Diced Tomatoes & Tomato Paste: The tomatoes add acidity, and the paste deepens the overall richness of the chili.
Black Beans & Cannellini Beans: These add protein and heartiness, making it a filling meal.
Vegetable Broth: Keeps the chili moist and adds subtle savory notes without overpowering.
Farro: A chewy grain that holds up well in slow cooking, giving texture and making it extra satisfying.
Chili Powder, Cinnamon, Cumin: These spices add depth, smokiness, and a hint of warmth — I love that cinnamon twist here; it’s a game-changer.
Salt & Black Pepper: Essential for enhancing all the flavors and balancing the chili.

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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 tweaking this Slow Cooker Butternut Squash and Farro Chili Recipe depending on the season or what’s in my pantry. Sometimes I add a little chipotle for smokier heat, or swap the cannellini beans for kidney beans. Feel free to make it your own — that’s part of what makes chili so fun!

Variation: One winter, I stirred in some chopped kale about 30 minutes before it finished cooking, adding extra greens without losing texture.
Spice Level: Adjust chili powder quantity or toss in some cayenne if you like it spicy; it holds up well to boldness.
Protein Boost: If you want meat, browned ground turkey or beef works fine cooked separately and stirred in at the end.
Make it Vegan: This recipe is naturally vegan; just double-check your veggie broth labels to be sure.

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

Step 1: Prep and Layer Your Ingredients

Start by peeling and dicing the butternut squash — this can take a bit of elbow grease but trust me, it’s worth it for the texture it brings. Then chop your onion and bell pepper, and mince the garlic. Toss all the veggies, beans, rinsed farro, diced tomatoes, tomato paste, and spices right into your slow cooker. I usually give everything a quick stir with a wooden spoon to spread the tomato paste evenly without making a mess.

Step 2: Set It and Forget It

Cover your slow cooker and set it on high for 3 to 4 hours or low for 6 to 8 hours. The great thing here is you don’t have to stir or check in, so it’s perfect for busy days or when you want dinner ready as soon as you walk in the door. You’ll know it’s done when the squash is tender and the farro is cooked through but still has a nice bite.

Step 3: Taste and Adjust

Before serving, give it a good stir and taste for seasoning — sometimes I add a pinch more salt or a dash of chili powder depending on my mood. Then ladle it into bowls and get ready for the best cozy meal.

Top Tip

From my experience, these tips helped me nail this recipe every single time — especially if you’re new to cooking with farro or slow cooker chili in general.

Chunk Size Matters: Make sure your butternut squash pieces are roughly uniform—around 1-inch cubes—so they cook evenly without turning mushy.
Rinse Farro Well: Farro can have a dusty coating; rinsing it prevents any gritty texture in your chili.
Don’t Overfill the Slow Cooker: Give your slow cooker enough space (about half to two-thirds full) so everything cooks properly and the flavors meld.
Use Low-Sodium Broth: It allows you to control the salt better rather than ending up with an overly salty chili.

How to Serve Slow Cooker Butternut Squash and Farro Chili Recipe

butternut squash chili - Serving Suggestion

Garnishes

I usually top my chili with a dollop of plain Greek yogurt or sour cream, a sprinkle of sharp cheddar cheese, and a handful of fresh cilantro or green onions. A squeeze of fresh lime brightens everything up and really brings those deep flavors to life. Avocado slices or crunchy tortilla strips are also fantastic for adding texture.

Side Dishes

Simple corn bread or warm crusty bread is my go-to side, perfect for sopping up all that delicious chili. A crisp green salad dressed lightly with lemon or balsamic vinegar cuts through the richness nicely. Sometimes I serve it with roasted sweet potatoes or a quick pickled vegetable for contrast.

Creative Ways to Present

For a fun dinner party, I’ve served this chili in mini bread bowls — it’s surprisingly easy to hollow out small round loaves and adds a rustic flair. Another time, I layered it over polenta or used it as a filling for stuffed sweet potatoes. These little touches really elevate the experience and make it feel special.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight glass containers in the fridge, and they usually last about 4 to 5 days. I love that the flavors deepen overnight, making leftovers possibly even better than day one!

Freezing

This chili freezes wonderfully. I portion it into freezer-safe containers or bags, label them, and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat mine gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps loosen it up if it’s too thick. Microwave works fine too, just in shorter bursts so it warms evenly.

Frequently Asked Questions:

Can I use instant farro instead of regular farro in this chili?

Yes! Instant or quick-cooking farro can speed up the cooking process, but since this recipe uses a slow cooker for several hours, using regular farro works best for the ideal texture and to prevent it from getting too mushy.

How spicy is this Slow Cooker Butternut Squash and Farro Chili Recipe?

It has a mild warmth from the chili powder, complemented by warming spices like cinnamon and cumin, but it’s not overly spicy. You can easily adjust the heat by adding more chili powder, cayenne, or hot sauce based on your preference.

Can I make this chili in a regular pot on the stove?

Absolutely! If you don’t have a slow cooker, you can cook everything in a large pot on the stove over medium-low heat. Simmer it gently, covered, for about 45 minutes or until the butternut squash and farro are tender, stirring occasionally to avoid sticking.

What toppings do you recommend for this chili?

I love toppings that add creaminess, freshness, and crunch — plain Greek yogurt or sour cream, shredded cheddar cheese, chopped cilantro or green onions, avocado slices, and a squeeze of lime all work beautifully and complement the flavors perfectly.

Final Thoughts

This Slow Cooker Butternut Squash and Farro Chili Recipe has become a staple in my kitchen because it’s cozy, nourishing, and easy to make—even on hectic days. You really can't beat how the flavors meld together in the slow cooker, creating a dish that feels like a hug in a bowl. Give it a try, and I think you’ll find it’s a recipe you’ll want to come back to again and again.