There’s something incredibly comforting about a bowl full of warmth, texture, and the subtle sweetness of fall flavors — that’s what the Butternut Squash and Farro Chili Recipe delivers in every spoonful. It’s hearty, cozy, and packed with wholesome ingredients, perfect for winding down after a busy day or sharing with friends on a chilly evening.

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

From the moment I first simmered this chili, I knew it was a keeper. The Butternut Squash and Farro Chili Recipe feels like a warm hug in a bowl and it’s so forgiving, which makes it one of my favorites to throw together when life gets hectic.

Deliciously Nutritious: This chili combines veggies, whole grains, and beans for a balanced, filling meal that’s good for you and your taste buds.
Easy Slow-Cooker Comfort: Toss everything in the crockpot, and you’ve got hands-off cooking time while your home fills with irresistible aromas.
Rich, Complex Flavors: Spices like cinnamon and cumin deepen the chili’s profile, making every bite subtly unique and satisfying.
Perfect for Meal Prep: It tastes just as good (if not better) the next day, making lunch or dinner 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 creating the perfect balance of texture, flavor, and nourishment. Here’s why I rely on these staples and a few tips on picking the best ones.

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: Its natural sweetness contrasts beautifully with spices and beans while adding a velvety texture when cooked down.
Onion & Bell Pepper: These aromatics build the flavor base—chop them finely for even cooking in the slow cooker.
Garlic: Adds a punch of savoriness that brightens and deepens the overall taste.
Diced Tomatoes & Tomato Paste: They provide acidity and richness, giving the chili its vibrant color and body.
Black and Cannellini Beans: Protein-packed and hearty, they add creaminess and help make this a satisfying main dish.
Vegetable Broth: Keeps everything moist and infuses gentle savory notes—low sodium lets you control salt levels.
Farro: Adds a delightful chew and nutty flavor, making this chili stand out from the usual bean-heavy versions.
Chili Powder, Cinnamon, Cumin: These spices layer warmth and subtle sweetness, turning simple into special.
Salt & Black Pepper: Essential seasonings to balance and enhance all the other 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

One of the things I adore about the Butternut Squash and Farro Chili Recipe is how adaptable it is. You can make it your own by swapping in ingredients or adjusting spices to match your vibe that day.

Variation: When I want a smokier chili, I add a teaspoon of smoked paprika — it mellows the sweetness and amps up the depth brilliantly.
Dietary modification: For an oil-free version, just skip any added fats — the slow cooker does all the magic without needing sautéing.
Seasonal change: Swap butternut squash with sweet potatoes or pumpkin for a slightly different but equally tasty twist.
Spice level: Feel free to add a diced jalapeño or more chili powder if you want to turn up the heat.

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

Step 1: Prep Your Veggies and Beans

Start by peeling and dicing your butternut squash into roughly one-inch cubes. Chop the onion and bell pepper into bite-sized pieces. Mince those garlic cloves carefully to get the best flavor release. Don't forget to rinse the farro well—this removes any dust or debris and helps it cook evenly in the chili.

Step 2: Layer Everything Into the Slow Cooker

Throw the diced squash, onion, bell pepper, garlic, diced tomatoes (with their juice), drained beans, tomato paste, rinsed farro, and vegetable broth into your slow cooker. Sprinkle in the chili powder, cinnamon, cumin, salt, and pepper. Give everything a gentle stir just to combine—don't overmix because the squash will break down on its own during cooking.

Step 3: Cook Low and Slow

Cover the slow cooker with its lid, then cook on high for about 3 to 4 hours or low for 6 to 8 hours. You’ll notice the squash softens and the farro absorbs all those lovely flavors. If it looks too thick towards the end, just stir in a bit more broth or water to reach your preferred consistency.

Step 4: Serve and Enjoy!

Ladle the chili into bowls and get ready to savor every spoonful. It’s perfect on its own or dressed up with your favorite garnishes. I’ll share my top picks down below!

Top Tip

Over time, I’ve learned a few hacks that make this chili a total winner every time. These tips will help you get the texture just right and build flavor layers without fuss.

Rinsing Farro: Always rinse your farro in cold water before adding it to the chili to remove any grains dust and prevent clumping.
Don’t Over-Stir: Minimal stirring during cooking keeps the squash from turning mushy too soon while helping the farro cook evenly.
Adjust Liquid at the End: If you prefer chili a bit soupier, add more vegetable broth right before serving.
Spice Balance: Taste at the end and tweak salt or chili powder based on your preference—it’s the easiest way to personalize the dish.

How to Serve Butternut Squash and Farro Chili Recipe

butternut squash chili - Serving Suggestion

Garnishes

I usually top my bowl with a dollop of sour cream or Greek yogurt for creaminess, plus chopped fresh cilantro or green onions for a fresh zing. Sometimes, I sprinkle on a little shredded cheese for an indulgent touch or add sliced avocado for creaminess and healthy fats—that combo is a game changer.

Side Dishes

Crusty bread or cornbread pairs beautifully, soaking up any leftover chili juices. Roasted veggies or a crisp green salad also make a nice contrast to the chili’s richness. On days when I want to keep it light, a simple cucumber and tomato salad does the trick.

Creative Ways to Present

For special occasions, I love serving the chili in mini cast iron skillets or mason jars—something about the rustic presentation makes eating it feel extra cozy. You can even turn it into stuffed bell peppers by scooping chili into halved peppers and baking them for a rich, fun dish.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in airtight glass containers in the fridge. It keeps beautifully for about 4 to 5 days—making it perfect for quick meals on busy weekdays. Reheating is a breeze and the flavors deepen even more overnight, which is a win in my book.

Freezing

This chili freezes really well. I portion it into freezer-safe containers, making sure there's some headspace to allow for expansion. When you're ready, thaw in the fridge overnight and reheat gently on the stove or microwave.

Reheating

Reheating on the stove top with a splash of vegetable broth helps loosen the texture and prevents it from getting too thick. Stir gently until warmed through. Microwaving works well too, but I prefer stirring midway through to keep the heat even.

Frequently Asked Questions:

Can I make this chili on the stove instead of a slow cooker?

Absolutely! You can simmer all the ingredients in a large pot over medium-low heat, covered, for about 45 minutes to an hour until the butternut squash and farro are tender. Just keep an eye on the liquid level and stir occasionally.

Is farro gluten-free?

Farro is not gluten-free as it’s a type of wheat grain. If you need a gluten-free version, you can swap farro for quinoa or rice, although the texture and flavor will change slightly.

Can I use canned butternut squash to save time?

While canned butternut squash can work in a pinch, fresh diced squash gives a better texture and flavor in this chili. If you use canned, reduce the cooking time slightly, as the squash will cook faster.

How spicy is this chili?

This recipe has a mild to medium spice level thanks to the chili powder and a dash of black pepper. You can easily adjust the heat by adding more chili powder, jalapeños, or hot sauce according to your taste.

Final Thoughts

This Butternut Squash and Farro Chili Recipe is one of those dishes I come back to again and again—not just because it’s delicious and comforting, but because it feels like homemade goodness that’s both nourishing and satisfying. It’s a wonderful go-to for busy days or weekend meal prep, and I think you’re really going to enjoy making it in your kitchen, too.