Step 1: In a large skillet, heat olive oil over medium heat. Add chopped onion and bell peppers and sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant. Transfer the sautéed vegetables to the slow cooker.
Step 2: Add the diced butternut squash, crushed tomatoes, diced tomatoes (with their liquid), rinsed and drained kidney beans, rinsed and drained black beans, and vegetable broth to the slow cooker.
Step 3: Stir in the chili powder, smoked paprika, ground cumin, dried oregano, cinnamon, cayenne pepper (if using), salt, and black pepper. Stir well to combine all ingredients and ensure spices are evenly distributed throughout the Slow Cooker Butternut Squash Chili.
Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the butternut squash is fork-tender and the flavors have melded beautifully.
Step 5: Taste the chili and adjust seasonings as needed. If you prefer a thicker chili, you can remove about 1 cup of the chili mixture, blend it until smooth, and stir it back into the slow cooker. Alternatively, mash some of the butternut squash against the side of the pot.
Step 6: Ladle the warm Slow Cooker Butternut Squash Chili into bowls. Serve hot with your favorite toppings such as shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, diced avocado, and a squeeze of lime juice.