Fall Meals For Family

So the leaves are turning all those gorgeous shades of orange and red, the air has that crisp, ‘sweater weather’ vibe, and your sweatpants are basically glued to your body? Same, friend, same. And what better way to embrace peak cozy season than with a ridiculously easy, totally delicious meal that practically cooks itself while you contemplate your next Netflix binge? Exactly. Let’s make some magic that’ll feed the fam and keep you from doing the dreaded “dinner scramble.”

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a *strategy*. It’s for those days when you want to feel like a domestic goddess (or god!), but you also want to take a nap. We’re talking about a Slow Cooker Butternut Squash Chili that’s so straightforward, it’s practically idiot-proof. Seriously, you dump a bunch of good stuff into a pot, press a button, and then go live your best life for a few hours. When you come back, BOOM! Dinner. Plus, it’s packed with veggies that even the pickiest eaters might not notice (don’t tell them!). It’s hearty, it’s comforting, and it makes your house smell like a giant, delicious hug. Less kitchen stress, more chill time. That’s the dream, right?

Ingredients You’ll Need

Gather ’round, fellow food adventurer! Here’s what you’ll need for this fall feast. Think of it as assembling your culinary Avengers:

• 1-1.5 lbs Ground Meat: Beef or turkey, your call. Just make sure it’s lean, or drain the grease later. Nobody wants a greasy chili, unless that’s your thing.
• 1 Medium Onion: Chopped. Prepare for the tears, they’re inevitable.
• 3-4 Cloves Garlic: Minced. Because is there such a thing as too much garlic? (The answer is no.)
• 1 Medium Butternut Squash: Peeled, seeded, and cubed into about 1-inch pieces. This is the “secret” veggie that makes it taste like fall threw up deliciousness in your mouth.
• 1 (28 oz) Can Diced Tomatoes: Undrained. These are the juicy backbone of our chili.
• 1 (15 oz) Can Tomato Sauce: Just a little extra tomato-y goodness.
• 1 (15 oz) Can Kidney Beans: Rinsed and drained. Or black beans! Or both! Live your bean dreams.
• 1 (15 oz) Can Corn: Drained. Adds a little sweetness and pop!
• 4 Cups Chicken or Vegetable Broth: Low sodium, please. We can add salt, but we can’t take it away.
• 2-3 Tbsp Chili Powder: Depending on how much “oomph” you like.
• 1 Tbsp Cumin: For that essential chili flavor.
• 1 Tsp Smoked Paprika: Optional, but it adds a nice smoky depth. Trust me.
• Salt and Pepper to Taste: Because flavor.
• Optional Toppings: Shredded cheese, sour cream, fresh cilantro, avocado, corn chips. Get wild!

Step-by-Step Instructions

Alright, let’s get down to business. This is so easy, you might even have time to paint your nails while it cooks. (Or, you know, just sit there and scroll. No judgment.)

1. First things first, brown your ground meat in a large skillet over medium-high heat. Break it up with a spoon as it cooks. Once it’s no longer pink, drain any excess grease. Don’t skip this step; it adds so much flavor!
2. Add the chopped onion to the same skillet (if there’s a little grease left, that’s fine!) and cook until softened, about 5 minutes. Then toss in your minced garlic and cook for another minute until fragrant. Mmm, smells good already, right?
3. Now for the grand assembly! Transfer the browned meat, cooked onion, and garlic to your slow cooker. Add the cubed butternut squash, diced tomatoes (undrained!), tomato sauce, rinsed beans, drained corn, and the broth.
4. Stir in the chili powder, cumin, and smoked paprika (if you’re using it). Give everything a good mix until all the ingredients are playing nicely together. Season generously with salt and pepper.
5. Cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chili is ready when the butternut squash is tender and easily mashable with a fork.
6. Once it’s done, give it a final stir and taste. Adjust seasonings if needed. Ladle into bowls, pile on your favorite toppings, and prepare for happy sighs.

Common Mistakes to Avoid

Even the easiest recipes have a few potential pitfalls. Don’t worry, I’ve made them all so you don’t have to!

• Not browning your meat: I know, you’re tempted to just dump it all in. But browning the meat first adds a crucial layer of flavor. Think of it as building a flavor fortress!
• Forgetting to drain the grease: Unless you enjoy a greasy film on your chili, please, drain that fat. Your future self will thank you.
• Overfilling your slow cooker: This is a classic rookie mistake. Most slow cookers shouldn’t be filled more than two-thirds to three-quarters full. Otherwise, it can overflow or cook unevenly.
• Under-seasoning: Chili needs salt, chili powder, and cumin to really sing. Taste it before serving and don’t be afraid to add a little more if it tastes ‘flat.’ It’s like asking your food, “Are you giving your best performance?”
• Patience, grasshopper: Don’t keep opening the lid of your slow cooker. Every time you lift it, you lose heat and add about 20-30 minutes to your cooking time. Just let it do its thing!

Alternatives & Substitutions

Feeling a little rebellious? Want to make this chili uniquely *you*? Go for it! This recipe is super flexible.

• Make it Vegetarian/Vegan: Skip the ground meat entirely! Instead, add an extra can of beans (like cannellini or great northern) and maybe some lentils. Use vegetable broth, naturally. It’ll still be amazing, trust.
• No Butternut Squash? No Problem! Sweet potatoes are a fantastic alternative. Peel and cube them just like the squash. They’ll add a similar sweetness and creamy texture.
• Spice It Up: If you like a kick, add a diced jalapeño (seeds in for maximum heat!) to the skillet with the onion, or a pinch of cayenne pepper with the other spices. Want to go wild? A dash of chipotle powder for smokiness and heat is IMO a game-changer.
• Bean Variety: Not a fan of kidney beans? Swap them for black beans, pinto beans, or even cannellini beans. A mix is always fun!
• Bulk It Up: Have some leftover corn from dinner? Toss it in! Bell peppers, chopped carrots, or even a can of fire-roasted tomatoes would be delicious additions.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

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

  You totally can! After browning the meat and sautéing the veggies, combine everything in a large pot or Dutch oven. Bring it to a simmer, then reduce heat, cover, and let it cook for at least 30-45 minutes (or longer for more flavor development), stirring occasionally, until the squash is tender. It won’t be as “set it and forget it,” but it’ll still be delish!

• Is this chili freezer-friendly?

  Heck yes! This chili freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stovetop or in the microwave. It’s like finding money in your old coat pocket!

• What are the best toppings for this chili?

  Oh, the possibilities! Shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, diced avocado, sliced green onions, a squeeze of lime juice, or even some crushed tortilla chips or cornbread on the side. Go wild! It’s your chili adventure.

• My chili seems too thick/thin. Help!

  If it’s too thick, add a little more broth until it reaches your desired consistency. If it’s too thin, you can either let it simmer uncovered for a bit longer on the stovetop (if you’re using that method) or make a slurry with 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water, then stir it into the hot chili and let it cook for another 15-30 minutes on high in the slow cooker until it thickens.

• Can I use pre-cut frozen butternut squash?

  Absolutely! It’s a fantastic shortcut. No need to thaw it beforehand; just toss it in with the other ingredients. The cooking time might be slightly longer, but nothing major. FYI, frozen squash might be a little softer in texture when cooked, but it’s still good!

Final Thoughts

See? You just whipped up a hearty, cozy, fall-tastic meal without breaking a sweat (or barely even using a knife, depending on your squash situation). You’re basically a culinary wizard. This Slow Cooker Butternut Squash Chili is perfect for busy weeknights, lazy weekends, or impressing your family and friends without actually trying too hard. So go forth, my friend, and bask in the glory of your delicious creation. You’ve earned it!