Nothing beats the cozy, comforting vibes of a hearty chili bubbling away in the slow cooker—especially one packed with tender butternut squash and nutty farro. This Butternut Squash and Farro Chili Recipe is a delightful twist on classic chili, perfect for chilly evenings when you crave something warm, wholesome, and just a little bit different.

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 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

Honestly, I got hooked on this Butternut Squash and Farro Chili Recipe the first time I made it—it’s just so satisfying and easy to throw together. The slow cooker does the work while you go about your day, and what you get is a bowl full of cozy, hearty goodness.

Hearty & nutritious: Farro and beans make this chili filling and packed with texture and nutrients.
Sweet meets spicy: Butternut squash adds a subtle sweetness that perfectly balances the warming spices.
Effortless cooking: Toss everything in the slow cooker and set it—you won’t have to babysit the stove.
Perfect for meal prep: This chili keeps beautifully in the fridge and even freezes well 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

This recipe blends wholesome, earthy ingredients with bold flavors that complement each other beautifully. Here's why each ingredient deserves a spot in your chili pot and a few tips I’ve picked up along the way.

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: When peeled and diced, it lends a creamy texture and natural sweetness that balances the chili spices perfectly.
Onion: Classic base flavor that caramelizes slightly in the slow cooker, adding richness and depth.
Bell Pepper: Adds a fresh, mild bite and vibrant color — red or yellow peppers work best here.
Garlic: Gives that aromatic punch that lifts the whole chili.
Diced Tomatoes: These provide acidity and a juicy, saucy base that ties everything together.
Tomato Paste: Intensifies the tomato flavor for a richer chili experience.
Black Beans & Cannellini Beans: Both bring protein, creaminess, and a nice variation in bean texture.
Vegetable Broth: Keeps it moist and infuses subtle savory notes—go for low-sodium so you can control salt.
Farro: This ancient grain holds its bite even after slow cooking, adding a lovely chew and nutty taste.
Chili Powder: The heart of your spice mix—feel free to adjust based on your heat preference.
Cinnamon: A little twist that enhances the warmth and complexity of flavors.
Cumin: Earthy undertones that work beautifully with the chili powder.
Salt & Black Pepper: Essentials for seasoning—always adjust to taste toward the end.

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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 incredibly forgiving and customizable—I've played around with the ingredients plenty of times so you don’t have to second guess tweaks.

Variation: I love adding a diced chipotle pepper in adobo to amp up the smoky heat when I’m in the mood for a spicier kick.
Make it vegan or vegetarian: This recipe is naturally plant-based, but you can play with toppings like vegan sour cream or cheddar to suit your style.
Seasonal swaps: In place of butternut squash, sweet potatoes or pumpkin puree work wonderfully, especially in fall.
Texture tweaks: If you prefer a thicker chili, try reducing the broth slightly or simmer a bit longer after slow cooking.

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

Step 1: Chop & Prep Your Veggies

Start by peeling and dicing your butternut squash into bite-sized cubes—the key is consistency so everything cooks evenly. Then chop the onion and bell pepper, and mince your garlic. I find that prepping all your veggies first makes assembly a breeze.

Step 2: Layer Everything into the Slow Cooker

Dump the butternut squash, onion, bell pepper, and garlic into your 6-quart slow cooker. Next, add both cans of drained beans, diced tomatoes, tomato paste, rinsed farro, and the vegetable broth. Sprinkle the chili powder, cinnamon, cumin, salt, and pepper evenly on top. No need to stir just yet—layering ingredients helps the flavors meld.

Step 3: Cook Low and Slow

Cover your slow cooker and set it to high for 3 to 4 hours or low for 6 to 8 hours. I prefer the low-and-slow method because the flavors deepen beautifully, but if you’re short on time, high works great too. You'll notice the squash turns tender and the farro plumps up, soaking in all those cozy spices.

Step 4: Taste and Adjust

Give your chili a good stir near the end and taste for seasoning. Sometimes it needs a pinch more salt or a dash of chili powder depending on how spicy you like it. This step makes all the difference before serving.

Step 5: Serve and Enjoy

Spoon the chili into bowls, add your favorite toppings (more on those below), and cozy up with a big ol’ bowlful of comfort.

Top Tip

I learned the hard way that rinsing the farro before adding it to the chili keeps the texture just right—it prevents it from sticking together or getting gummy during slow cooking.

Rinse Your Farro: Always rinse farro under cold water to get rid of excess starch and improve texture in the chili.
Layer Don’t Stir at Start: Adding ingredients without stirring initially lets farro and squash retain their structure better as they cook.
Adjust Seasonings Late: Wait until the chili is mostly cooked before tweaking salt and spices for maximum flavor control.
Use Low-Sodium Broth: This allows you to season more precisely and prevents the chili from becoming too salty.

How to Serve Butternut Squash and Farro Chili Recipe

butternut squash chili - Serving Suggestion

Garnishes

When it comes to garnishes, I like to keep things fresh and creamy—a dollop of sour cream or Greek yogurt adds wonderful cooling contrast. A sprinkle of shredded cheddar or crumbled queso fresco offers a melty, savory touch. Don’t skip fresh cilantro or chopped green onions—they brighten up every spoonful.

Side Dishes

Simple sides complement this chili perfectly. Warm cornbread or crusty bread are my go-tos for dipping. You can also serve it alongside a crisp green salad to balance the richness.

Creative Ways to Present

For a cozy dinner party, I once served this chili in mini bread bowls—that wowed the crowd and made it extra special. Another favorite is layering the chili over a bed of roasted sweet potatoes or stuffing it into baked bell peppers for a vibrant, meal-in-a-bowl presentation.

Make Ahead and Storage

Storing Leftovers

I usually let leftover chili cool completely, then store it in airtight containers in the fridge for up to 4 days. It tastes even better the next day when the flavors have had time to meld.

Freezing

This chili freezes wonderfully. Just portion it out into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. When you’re ready for a comforting meal, thaw it overnight in the fridge.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If it’s too thick, add a splash of vegetable broth or water to loosen things up. Microwaving works too—just stir halfway through to heat evenly.

Frequently Asked Questions:

Can I make this Butternut Squash and Farro Chili Recipe on the stovetop instead of a slow cooker?

Absolutely! Start by sautéing the onions, garlic, and bell pepper in a large pot, then add all other ingredients and simmer on low for about 45 minutes to an hour until the squash and farro are tender. Just keep an eye on the liquid levels as you may need to add more broth.

Is farro gluten-free for this chili?

Farro contains gluten since it’s a type of wheat, so this chili is not gluten-free. If you need a gluten-free alternative, try substituting with quinoa or brown rice, which will give you a similarly satisfying texture.

How spicy is this chili?

This chili has a gentle warmth from chili powder and cumin but isn’t overly spicy. You can easily adjust the heat by adding more chili powder, a dash of cayenne, or fresh chopped jalapeños if you want to turn up the heat.

Can I prepare this chili ahead of time for a party?

Definitely! I recommend making it a day ahead to let the flavors develop fully. Reheat gently before serving, and keep toppings separate until serving time to keep everything fresh.

Final Thoughts

To me, this Butternut Squash and Farro Chili Recipe feels like a warm hug in bowl form—nutritious, comforting, and so easy to make. It’s become one of my go-to recipes when I want something cozy but not heavy, and I’m confident you’ll enjoy it just as much. Give it a try, and let it inspire your own chili creations!