There’s something truly comforting about a warm bowl of chili that’s both hearty and filled with vibrant flavors. This **Butternut Squash and Farro Chili Recipe** brings a unique twist to the classic chili you know, with nutty farro and sweet butternut squash creating a beautiful harmony you won’t forget.

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, this chili quickly became one of my go-to cozy meals, especially when the weather cools down. It’s packed with wholesome ingredients that keep you full and excited for every spoonful — no heavy meat here, just tasty plant-based goodness.

Rich and Hearty: The farro adds an excellent chewy texture that feels both satisfying and a bit different from your usual chili grains or beans alone.
Sweet Meets Savory: Roasting or slow-cooking the butternut squash kind of caramelizes its sugars, which pairs beautifully with the chili spices.
Slow Cooker Convenience: Toss everything in and forget about it until dinner time — perfect for busy days or when you want a set-it-and-forget-it meal.
Healthy and Filling: Loaded with fiber-rich beans and farro, it’s a meal that truly sticks with you, keeping hunger at bay for hours.

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

The beauty of this Butternut Squash and Farro Chili Recipe lies in how simple ingredients come together to create complex layers of flavor and texture. Each component does its part to keep the chili hearty, cozy, and balanced.

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: This is the star—natural sweetness and creamy texture when cooked, plus it adds a lovely orange hue.
Onion: Adds a subtle depth and slight sweetness as it softens in the slow cooker.
Bell Pepper: Brings freshness and a slight crunch that contrasts with the soft squash.
Garlic: Essential for that warm, aromatic foundation in almost any chili.
Diced Tomatoes: Brightness and acidity that helps balance the recipe's sweetness and richness.
Tomato Paste: Concentrated tomato flavor that deepens the chili's taste.
Black Beans: Provide earthiness and protein, making it filling.
Cannellini Beans: Creamier than black beans, they add a lovely softness.
Vegetable Broth: Keeps everything moist and infuses more savory notes.
Farro: Adds unique chew and nutty taste; make sure to rinse it before cooking to remove dust and debris.
Chili Powder: The warm spice mix uniting all flavors.
Cinnamon: A surprising but wonderful addition that enhances the sweetness and depth.
Cumin: Earthy and smoky, it rounds out the flavor profile.
Salt & Black Pepper: Essential for seasoning and bringing all the ingredients to life.

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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

I love how versatile this chili is. Once I nailed the basic balance, I started experimenting with tweaks to suit my mood or the season — and it’s been a fun adventure. You should totally play with it too!

Add Some Heat: If you’re into spicy food like I am, a few dashes of cayenne pepper or chopped chipotle peppers add an awesome smoky kick.
Swap Farro: For a gluten-free option, try quinoa or millet — both work but change the texture slightly.
Make It Chunkier: Sometimes I throw in some chopped zucchini or corn for extra veg texture and sweetness.
Protein Boost: If you want it heartier, adding cooked lentils or even some shredded cooked chicken (for non-vegetarians) works wonders.

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

Step 1: Prepping the Vegetables

Start by peeling and dicing your butternut squash into nice bite-sized cubes — this helps them soften fully in the slow cooker without falling apart. Chop the onion and bell pepper, and mince the garlic so it infuses the chili with flavor from the start.

Step 2: Add Everything to the Slow Cooker

Dump the butternut squash, onion, bell pepper, garlic, tomatoes, tomato paste, black beans, cannellini beans, rinsed farro, vegetable broth, and spices into your 6-quart slow cooker. Give it a gentle stir to combine them evenly.

Step 3: Set and Forget

Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. The squash should be tender, and the farro perfectly cooked — chewy but not mushy. During the last 30 minutes, taste and adjust seasoning with salt or more chili powder if you like.

Step 4: Serve and Enjoy

Ladle the chili into bowls and get ready to enjoy. This is when the magic of those slow-cooked flavors comes shining through.

Top Tip

From my years of slow-cooking experience, I can tell you timing and layering flavors is key for this chili to shine. Here’s what I’ve learned that makes it turn out perfectly every time.

Rinse the Farro: It helps avoid starchy residue which can make the chili gummy.
Balance Your Spices: The cinnamon adds an unexpected depth — don't skip it even if it sounds odd at first!
Be Patient: Don’t rush the cooking time; the low and slow method lets flavors meld beautifully.
Adjust Salt at the End: Beans and broth can vary in saltiness, so taste before final seasoning.

How to Serve Butternut Squash and Farro Chili Recipe

Butternut Squash Chili - Serving Suggestion

Garnishes

I usually top mine with a dollop of Greek yogurt or sour cream, fresh cilantro leaves, and a squeeze of lime to add brightness. Sometimes a sprinkle of shredded cheddar or diced avocado turns it into a full fiesta.

Side Dishes

This chili pairs beautifully with warm crusty bread or cornbread. On the lighter side, a simple green salad or roasted veggies work great to round out the meal.

Creative Ways to Present

For dinner parties, I love serving the chili in mini pumpkin bowls — it looks charming and amps up the cozy vibe. You can also make a chili bar with various toppings and sides for a fun, interactive family night.

Make Ahead and Storage

Storing Leftovers

Chili is even better the next day once the flavors meld more deeply. I store leftovers in airtight containers in the fridge for up to 4 days. Just let it cool completely before sealing.

Freezing

This recipe freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some space for expansion. When I defrost it overnight in the fridge, it reheats nicely on the stovetop with a splash of broth if needed.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent sticking. A little extra broth or water helps restore the perfect chili consistency without diluting flavors.

Frequently Asked Questions:

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

Absolutely! Just simmer everything in a large pot over medium-low heat for about 45 minutes, stirring occasionally until the squash and farro are tender. You might need to add a bit more broth to keep it from drying out.

Is farro gluten-free?

Farro contains gluten because it’s a type of wheat. If you need a gluten-free option, quinoa or millet are great substitutes that cook similarly and complement the chili well.

Can I prepare this chili in advance for a party?

Definitely! This chili holds up very well for meal prep or entertaining. You can make it a day ahead, refrigerate it, and reheat gently before serving. For parties, setting up a chili bar with toppings makes it extra fun.

What toppings do you recommend for butternut squash and farro chili?

I highly recommend classics like sour cream or Greek yogurt, fresh cilantro, avocado slices, shredded cheese, and a bright squeeze of lime. Toasted pepitas or tortilla chips add a nice crunch too!

Final Thoughts

This Butternut Squash and Farro Chili Recipe holds a special place in my kitchen rotation because it’s nourishing, easy, and somehow feels both humble and elevated at the same time. It’s the kind of meal I feel great serving to friends or eating solo on a chilly night with a good book. Give it a try — I’m pretty sure it’ll become one of your favorites too.