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Slow Cooker Fall Harvest Chili

Slow Cooker Fall Harvest Chili

  • Author: Nicole | Fresh Apron
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings 1x


This Slow Cooker Fall Harvest Chili is full of all those delicious fall flavors, like butternut squash and pumpkin. It's a perfect cozy meal on those chilly fall (or winter) nights. This is a vegetarian chili recipe (and vegan!), though you could always add 1 pound of cooked ground turkey if you prefer, just adjust the broth and seasoning as needed.


  • 16 oz butternut squash, chopped into 1/2" cubes
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 large apple, chopped in 1/2" cubes (tart and crisp- like granny smith)
  • 4 cloves garlic, minced
  • 2-3 jalapeños, minced
  • 15 oz can pumpkin puree
  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 14.5 oz can petite diced tomatoes
  • 1 3/4 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon pumpkin pie spice
  • salt and pepper, to taste


  1. Chop and prepare all ingredients. Add to a crockpot, season with salt and pepper, and stir to combine. 
  2. Cook on high for 3-4 hours or low for 6-8 hours, until vegetables are at your desired tenderness. Taste and season with more salt and pepper, if needed.
  3. Serve warm with your favorite chili toppings.


Store in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.