Butternut Squash Chili (gf/df)

I LOVE butternut squash! It is a versatile ingredient that you can incorporate with so many different types of cuisines. It really blends well with all different types of flavors. This chili is a GREAT slow cooker recipe! When we got home from work, had a hearty soup waiting for us that makes the whole house smell SO good. This is yet another recipe that proves you do not need meat to make a hearty meal. The poblano peppers in the recipe adds a comforting, warm spice to to the dish (but not too spicy!). This recipe makes about 8 servings so plenty to save in the fridge for lunch and/or dinner!

Servings: 8


  • 1 Butternut Squash (peeled, seeded and chopped in cubes)
  • 3 15 Oz can Kidney Beans (drain + rinse)
  • 1 Large White Onion (chopped)
  • 2 Poblano Peppers (seeded and chopped)
  • 13.5 Oz Can of Chopped Green Chiles
  • 1 Can of Chickpeas (drain + rinse)
  • 5 Garlic Cloves (minced)
  • 28 Oz Can Crushed Tomatoes
  • 3 Cups GF Vegetable Broth
  • 2 Tablespoons Cumin
  • 2 Teaspoons Oregano
  • 1/2 Teaspoon Crushed Red Pepper
  • 2 Tablespoons Olive Oil
  • Salt + Pepper to taste


  1. Make sure all vegetables are prepped per the above.
  2. Sauté the onions, poblano peppers and garlic either on your stove OR directly in your Instant Pot (sauté feature!).
  3. Put veggies in the slow cooker (if not already in), and add the rest of the ingredients.
  4. Cook on low for 7 hours, or high for 3 hours.
  5. Once the squash is fork tender, you will know it’s done. Enjoy!

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