Slow Cooker Winter Squash Chili

J. White Harris


This is very good. I put the recipe together to use vegetables from my garden, winter squash and purple hull peas. I used Lakota Squash but any winter squash will work. I used purple hulled peas but black eyed peas taste the same. It is an easy chili that's sure to please. It's a great base with lots of options to spice it up depending on who is going to be eating it. I put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs.

★★★★★ 2 votes
4 to 6
20 Min
4 Hr
Slow Cooker Crock Pot


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1 Tbsp
olive oil
1 lb
ground pork
1 large
onion, chopped
3 Tbsp
chopped fresh garlic
2 stalk(s)
celery, chopped
1 can(s)
(28 ounce) diced tomatoes
1 can(s)
rotel tomatoes and green chilies
4 c
cubed fresh winter squash
2 can(s)
(15 ounce ea) field peas
3 Tbsp
brown sugar
1 Tbsp
chinese five spice
1 Tbsp
chili powder
salt & pepper, to taste
2 c
vegetable broth, if needed

How to Make Slow Cooker Winter Squash Chili


  • 1Heat olive oil in a large skillet over medium heat; brown pork, stirring often, until crumbly and no longer, pink, about 10 minutes.
  • 2Add chopped onion and celery and cook until onion is translucent, about 10 minutes. Add garlic for the last minute.
  • 3Drain and discard any fat.
  • 4Transfer pork to a slow cooker and stir in diced tomatoes, squash, field peas, brown sugar, winter squash, Chinese five spice, and chili powder. Add broth if needed.
  • 5Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours. At the end of cooking add Salt & pepper to taste.

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About Slow Cooker Winter Squash Chili

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Healthy

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