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Horizontal overhead image of vegetarian chili with orange broth and squash, in a terra cotta and blue ceramic glazed bowl with two handles, on a wood surface with a red bell pepper, and a plastic container of grated cheese.

Slow Cooker Vegetarian White Bean Chili with Butternut Squash

  • Author: Kelli McGrane
  • Total Time: 12 hours, 10 minutes
  • Yield: 6 servings 1x


This slow cooker white bean chili with butternut squash brings just the right amount of spicy and savory, with a touch of sweetness.


  • 1 pound dry great northern beans, rinsed
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced
  • 1 4-ounce can green chilies, drained
  • 2 cups peeled and cubed butternut squash
  • 2 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt, or more to taste
  • 3 cups homemade or packaged vegetable broth
  • 4 cups water


  1. Place beans in a large bowl and cover with 2 inches of water. Cover and let sit at room temperature overnight.
  2. Drain and rinse soaked beans and place in your slow cooker.
  3. Add remaining ingredients to slow cooker. Stir.
  4. Cover and cook on high for 4 hours, or on low for 8 hours.
  5. Serve immediately. Store leftovers in the fridge for up to 7 days, or in the freezer for 3-4 months.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Chili
  • Method: Slow Cooked
  • Cuisine: Slow Cooker

Keywords: chili, vegetarian, white beans, butternut squash