How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Butternut Squash Coconut Chili - Crock Pot ?

You need 20 ingredients. The key ingredients include: Ingredients, 1 small onion, peeled and finely chopped, 2 stalks of celery, chopped, 2 carrots, peeled and chopped, and more.

Is Butternut Squash Coconut Chili - Crock Pot suitable as soups & stews?

Yes, Butternut Squash Coconut Chili - Crock Pot falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Butternut Squash Coconut Chili - Crock Pot ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Coconut Chili - Crock Pot Recipe

Name: Butternut Squash Coconut Chili - Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 small onion, peeled and finely chopped; 2 stalks of celery, chopped; 2 carrots, peeled and chopped; 2 medium apples, peeled and diced; 2 cups of peeled + diced butternut squash - I used almost 4 and would have used more; 4 cloves of garlic, peeled and finely minced (or 1 tsp of garlic powder); 1 medium can of black beans, drained + rinsed; 1 medium can of chickpeas, drained + rinsed - I didn't use these; 1 can (400ml) of low-fat coconut milk; 2 teaspoons of chili powder; 1 tablespoon of ground cumin; 1 teaspoon of dried oregano; 2 cups of vegetable broth - I used turkey broth that I made; 2 tablespoons of tomato paste; salt and pepper to taste; cooked basmati rice (optional); chopped fresh cilantro, parsley or chives (for garnish); shredded unsweetened coconut (for garnish); Method

Warm up with this hearty Butternut Squash Coconut Chili - Crock Pot recipe. Made with Ingredients, onion, stalks of celery and carrots. Easy step-by-ste…

This Butternut Squash Coconut Chili - Crock Pot relies on simple, everyday ingredients such as ingredients, stalks of celery, chopped, carrots, peeled and chopped and of chili powder. It comes together quickly and makes 4 servings, at about 1239 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

1239

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Butternut Squash Coconut Chili - Crock Pot

Tips for the best results

Variations & substitutions

My Personal Notes

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