Name: Butternut Squash and Farro Chili Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 lbs butternut squash, peeled and diced; 1 onion, chopped; 1 bell pepper, chopped; 5 garlic cloves, minced; 2 (15 oz) cans diced tomatoes; 3 tablespoons tomato paste; 1 (15 oz) can black beans, drained; 1 (15 oz) can cannellini beans, drained; 1 1/2 cups low-sodium vegetable broth; 1 cup farro, rinsed; 1 tablespoon chili powder; 1/2 teaspoon cinnamon; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper

There’s something so comforting and hearty about a chili that feels like a warm hug on a chilly day. That’s exactly what you get with this Butternut Squash and Farro Chili Recipe—a cozy, nutrient-packed bowl filled with tender squash, wholesome farro, and cozy spices that meld into a perfect slow-cooked meal.

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

Why You'll Love This Recipe

I honestly can’t recommend this chili enough when the weather turns crisp. It’s a beautiful blend of sweet and smoky that’s a little different from the usual chili lineup, and the farro adds such a lovely, chewy texture that fills you up in the best way possible.

Comforting yet nutritious: The butternut squash brings natural sweetness while farro packs in the fiber and protein.
Hands-off cooking: Pop everything in the slow cooker and let it do the magic while you get on with your day.
Perfectly customizable: You can tweak the spices or swap beans depending on what you have on hand.
Great for leftovers: It tastes even better reheated, making meal prep a breeze.

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

Each ingredient in this Butternut Squash and Farro Chili Recipe plays a role in balancing texture and flavor, giving you layers of warmth and heartiness. Plus, I love how simple the shopping list is—you probably have most of these pantry staples already.

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 sweet, nutty flavor and creamy texture once cooked—just make sure to peel and dice it uniformly for even cooking.
Onion: Builds the savory base and deepens the chili’s flavor.
Bell pepper: Brings freshness and a bit of crunch if not overcooked.
Garlic cloves: Garlic is a chili classic—mince finely to spread the flavor evenly.
Diced tomatoes: They provide acidity and juicy richness that complement the sweetness of the squash.
Tomato paste: Intensifies the tomato flavor making the chili taste robust.
Black beans: Classic chili ingredient, adds protein and a creamy texture.
Cannellini beans: White beans add a slightly different texture and subtle earthiness.
Vegetable broth: Keeps it moist and infuses flavor into every bite.
Farro: This ancient grain gives a pleasant chewiness and soaks up flavors beautifully—rinse it well to avoid any bitterness.
Chili powder: The heart of chili seasoning—feel free to add more or less depending on your heat preference.
Cinnamon: A pinch gives a subtle warmth and complexity you might not expect but will love.
Cumin: Earthy and smoky, it deepens the flavor profile brilliantly.
Salt & black pepper: Essential seasonings that bring everything together—taste as you go!

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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

One of my favorite things about this Butternut Squash and Farro Chili Recipe is how easy it is to personalize. When I make it, sometimes I like to add a little smoked paprika or toss in leftover corn for a touch of sweetness. You should definitely experiment—this chili is super forgiving.

Variation: I once swapped black beans for pinto beans and it brought a softer texture I really liked—give it a try if you prefer milder beans or want a different twist.
Make it vegan or add protein: This recipe is naturally plant-based, but if you want more protein, some shredded chicken or turkey fits well with minimal fuss.
Spice level: Feel free to amp up chili powder or add a dash of cayenne pepper if you want a bit more heat.

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

Step 1: Prep your ingredients like a pro

Start by peeling and dicing your butternut squash into uniform cubes—this helps them cook evenly in the slow cooker. Chop your onion and bell pepper, and mince the garlic finely so it distributes nicely throughout the chili. Rinse your farro well under cold water; this washes away any bitterness and keeps the grain tender.

Step 2: Layer everything in your slow cooker

Simply add your diced butternut squash, chopped onion, bell pepper, minced garlic, both cans of diced tomatoes, tomato paste, rinsed farro, black beans, cannellini beans, vegetable broth, and spices directly into the slow cooker. I like to give it a gentle stir to combine the spices evenly but don’t worry about mixing it too much.

Step 3: Cook low and slow

Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. I usually set it on low in the morning and come back to an effortlessly delicious meal—I swear this slow cooked method turns the squash silky and the farro perfectly chewy every time.

Step 4: Serve and enjoy

Spoon the chili into bowls and add your favorite toppings. It’s ready to eat right away, but also tastes amazing after sitting for a bit because the flavors continue to blend. If you want it thicker, just uncover and cook 20-30 minutes longer or stir in extra tomato paste. Easy and delicious!

Top Tip

Through cooking this butternut squash chili multiple times, a few little tricks have really stood out to me that make the process smooth and the flavor pop. Here’s what I’ve learned so you can avoid common pitfalls and get the best results.

Even chopping: Take your time peeling and dicing the squash evenly—it ensures all the pieces cook at the same rate and none turn mushy while others are undercooked.
Rinse the farro: I used to skip rinsing farro, but I noticed a slight bitterness that really disappears if you rinse it well under cold water first.
Layer ingredients, don’t stir excessively: Putting everything in but avoiding over-stirring helps the squash retain texture instead of breaking down too much.
Adjust seasoning late: Taste the chili near the end of cooking before adding the salt and pepper—slow cookers can sometimes mute spices, so this helps balance the flavors perfectly.

How to Serve Butternut Squash and Farro Chili Recipe

butternut squash chili - Serving Suggestion

Garnishes

I love topping this chili with a dollop of sour cream or plain Greek yogurt—it cuts through the spice and adds creaminess. Fresh cilantro or chopped green onions bring a bright pop, and a sprinkle of shredded cheese (like cheddar or pepper jack) melts beautifully on top. Avocado slices or a squeeze of lime juice elevate it even more.

Side Dishes

Simple cornbread or crusty bread are my go-to sides to soak up all the chili goodness. I’ve also served it alongside a crisp green salad dressed with lemon vinaigrette to balance heartiness with freshness. When I want something extra cozy, a side of roasted sweet potatoes pairs so well with the cinnamon and smoky spices.

Creative Ways to Present

For game day or casual gatherings, I’ve ladled this chili into mini bread bowls—everyone loves eating out of edible containers, and it makes the meal feel special without extra fuss. Another fun twist is serving it over baked sweet potatoes for a colorful, filling meal that’s great for guests or meal prep alike.

Make Ahead and Storage

Storing Leftovers

I usually let the chili cool to room temperature, then transfer it to an airtight container and store it in the fridge. It keeps beautifully for 3-4 days. The flavors deepen overnight, making the leftovers taste even better than the first day.

Freezing

This chili freezes like a charm. I portion it into freezer-safe containers or heavy-duty zip bags, label them, and freeze. It thaws easily in the fridge overnight, making it perfect for quick yet nourishing meals when you’re short on time.

Reheating

To reheat, I warm the chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, splash in a bit of vegetable broth or water to loosen it up. Microwave works well too; stir halfway through so it heats evenly.

Frequently Asked Questions:

Can I make this Butternut Squash and Farro Chili Recipe in an Instant Pot?

Absolutely! You can adapt this recipe for an Instant Pot by sautéing your onions, garlic, and bell pepper using the 'Sauté' setting first, then adding the remaining ingredients. Cook on high pressure for about 20 minutes, and allow a natural release for 10 minutes before opening.

Is farro essential for this chili?

While farro adds a wonderful chewy texture and nutty flavor, you can substitute it with barley or quinoa if you prefer or if farro is hard to find. Just adjust the cooking time slightly based on the grain you choose.

Can I make this chili spicy?

Definitely! You can increase the chili powder, add cayenne pepper, chipotle powder, or even diced jalapeños to bump up the heat according to your taste buds.

What toppings do you recommend?

I love garnishing with sour cream or Greek yogurt, shredded cheese, fresh cilantro, green onions, avocado slices, and a squeeze of lime to brighten all the flavors. Feel free to mix and match based on your preference!

Final Thoughts

This Butternut Squash and Farro Chili Recipe has become one of my ultimate go-to comfort meals. It’s easy, fulfilling, and bursting with flavor while still feeling wholesome. I hope you enjoy creating and customizing it as much as I do—there’s something truly special about sharing warming food that nourishes both body and soul. Give it a try, and don’t be surprised if it becomes a staple in your chilly season rotation!