There's something incredibly cozy about a hearty bowl of chili simmered slowly all day, and this Butternut Squash and Farro Slow Cooker Chili Recipe really hits that comforting spot. The sweetness of the squash paired with nutty farro creates a satisfying twist that might just become your new favorite chilly-day meal.

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

I can't tell you how often I turn to this Butternut Squash and Farro Slow Cooker Chili Recipe when I want comfort food without heaviness. It’s rich in flavor, packs a punch of nutrition, and the slow cooker does all the magic for you.

Wholesome Ingredients: Combining farro and butternut squash adds texture and nutrients that stand out from your average chili.
Hands-Off Cooking: Toss everything in the slow cooker and go about your day—no stirring or babysitting required.
Flavor Harmony: The cinnamon and cumin create a warm, unexpected depth that makes each bite special.
Versatile & Filling: Great for meal prep, this chili doubles as a great leftover or freezer meal for busy weeks.

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 Butternut Squash and Farro Slow Cooker Chili Recipe is chosen for flavor, texture, and nutrition. The combo is both hearty and healthy, with pantry staples and fresh produce that complement each other beautifully.

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 creaminess after slow cooking, balancing spices wonderfully.
Onion: The base flavor that deepens the chili’s savory notes when slow simmered.
Bell Pepper: Provides freshness and subtle crunch; red or orange varieties add a nice color contrast.
Garlic: Essential aromatic that enhances overall flavor complexity.
Diced Tomatoes & Tomato Paste: Tomatoes bring acidity and body; tomato paste thickens and intensifies the sauce.
Black Beans & Cannellini Beans: Great plant-based protein sources, adding creaminess and texture.
Vegetable Broth: Keeps the chili moist and enhances flavor without overpowering.
Farro: A chewy whole grain that soaks up flavors and adds a satisfying bite.
Chili Powder, Cinnamon, Cumin: The spice trio delivers warmth, earthiness, and just the right kick.
Salt & Black Pepper: Essential for seasoning to elevate all the other delicious flavors.

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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

This chili is a great canvas for making it your own. I often tweak the spice level or swap beans depending on what’s in the pantry, and you’ll discover that little changes can make a big difference.

Add Some Heat: I've added chopped jalapeños or a dash of cayenne when I’m craving something spicier—it’s a simple upgrade that brings some excitement.
Switch Up the Grain: If you prefer, use quinoa or brown rice instead of farro for a gluten-free or different texture experience.
Make It Vegan: This recipe is already vegan, but adding a dollop of vegan sour cream or avocado on top is my go-to finishing touch.
Seasonal Twists: Try using sweet potatoes instead of butternut squash or adding corn for a touch of sweetness and texture variation.

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

Step 1: Prepping Your Veggies

Start by peeling and dicing your butternut squash into bite-sized cubes—this helps it cook evenly without turning mushy. Chop the onion and bell pepper into similar-sized pieces to keep the texture consistent. Mince the garlic to release its aroma and flavor fully into the pot.

Step 2: Layer Ingredients in Your Slow Cooker

Pop all the prepped squash, onion, bell pepper, garlic, canned tomatoes, tomato paste, beans, rinsed farro, spices, and broth into your slow cooker. Give it a gentle stir to combine everything without mashing the squash.

Step 3: Slow Cook and Wait Patiently

Set your slow cooker to low for 6-8 hours or high for 3-4 hours. You'll know it's done when the farro is tender and the squash is soft but still holds its shape. Resist the urge to lift the lid too often—this keeps the heat consistent and helps the flavors meld beautifully.

Step 4: Serve and Enjoy

Give the chili a gentle stir before scooping it into bowls. That’s it—super simple and satisfying! You can add toppings or side dishes to make it even more special, which I’ll dive into below.

Top Tip

From my experience making this chili several times, the secret's in the slow cooker time and layering flavors thoughtfully. Here are a few nuggets I've learned that help every batch turn out fantastic.

Don’t Skip Rinsing Farro: Rinse the farro under cold water before adding it to get rid of any dust or grit—it keeps the texture clean and pleasant.
Use Low-Sodium Broth: It gives you control over seasoning so you can add salt gradually instead of ending up with an overly salty chili.
Cut Squash Uniformly: Making sure your butternut squash is diced evenly helps it cook uniformly so you avoid some pieces being mushy while others remain hard.
Let It Rest: If time allows, let the chili sit for 10-15 minutes off heat before serving—the flavors deepen beautifully during this resting period.

How to Serve Butternut Squash and Farro Slow Cooker Chili Recipe

butternut squash chili - Serving Suggestion

Garnishes

I usually top my chili with fresh cilantro and a squeeze of lime juice—it adds brightness alongside the warm spices. A dollop of sour cream or vegan yogurt and some sliced avocado really elevate it too. For crunch, I love sprinkling toasted pumpkin seeds or crushed tortilla chips—adds a fun texture contrast.

Side Dishes

Pairing this chili with simple cornbread or roasted vegetable medley is a go-to combo for me. A fresh green salad dressed lightly in lemon vinaigrette cuts through the chili’s richness perfectly. For a heartier option, serve alongside a mound of fluffy rice.

Creative Ways to Present

For a fun dinner party twist, I’ve served this chili in small, hollowed-out mini pumpkins—super festive and pretty! You could also use it as a filling for stuffed peppers or topped on baked sweet potatoes for a creative presentation.

Make Ahead and Storage

Storing Leftovers

I store my leftover chili in airtight containers in the fridge, and it holds up great for 3 to 4 days. The farro tends to soak up more liquid overnight, so sometimes I add a splash of broth when reheating to loosen it back up without watering down the flavor.

Freezing

This chili freezes beautifully! I portion it into freezer-safe containers or bags and thaw overnight in the fridge before reheating. The texture remains intact, making it an easy meal prep winner when you don't have time to cook.

Reheating

I usually reheat on the stovetop over medium-low heat, stirring occasionally and adding broth or water as needed to get my preferred consistency. You can also microwave in short bursts, stirring between each to heat evenly.

Frequently Asked Questions:

Can I make this chili in an Instant Pot instead of a slow cooker?

Absolutely! You can adapt this Butternut Squash and Farro Slow Cooker Chili Recipe for your Instant Pot by using the sauté function for a few minutes to sauté the garlic and onions (optional), then layering all ingredients inside the pot. Cook on high pressure for about 20-25 minutes, followed by a natural release to let all the flavors meld.

Is farro gluten-free?

Farro is not gluten-free as it is a type of wheat grain. If you need a gluten-free alternative for this recipe, quinoa or brown rice are great substitutes that work well with the chili’s texture and flavors.

Can I make this chili spicier?

Definitely! To turn up the heat, add diced jalapeños or a pinch of cayenne pepper at the beginning, or top with hot sauce before serving. I like to add spice gradually and taste as I go to avoid overpowering the other flavors.

What toppings would you recommend?

I love topping this chili with fresh cilantro, avocado slices, a squeeze of lime, or a dollop of sour cream (or vegan alternatives). Toasted pumpkin seeds or shredded cheese also add great texture and flavor contrast.

Final Thoughts

This Butternut Squash and Farro Slow Cooker Chili Recipe is truly my little secret weapon for chilly evenings when I want something nutritious, filling, and full of cozy flavors without fuss. I hope you enjoy making it as much as I do—slow cooker meals like this feel like a warm hug after a busy day, and sharing it with friends or family makes it even better. Give it a try, and I'm sure it’ll become a staple in your recipe box too!