Butternut Squash and Chickpea Chili

Butternut Squash and Chickpea Chili - - - > http://www.theroastedroot.net

We’ve got some whistling wind all up in the pine trees and that means a food thing or two. Cheeeelaaaaaay! Woop woop!

Insert eye roll.

Have you seen the crazy rigamarole repertoire ensemble ramalamadingdong of Soups, Stews, and Chilies I’ve collected here at home town, The Roasted Root? Translation: I have soup recipes on my blog. Have you seen them?

Are you wearing a scarf? Good!

Alright. I have a very specific need for chili. It hums soothing songs to my heart while the wind a-whistles. Let’s talk about chili while you teach me how to dougie. There has been Roasted Pepper Elk Chili, Southwestern Vegetarian Chili, Barbecue Pulled Chicken Chili, and Red Wine Turkey Sausage Chili .

Okay, now I’m just throwing myself a prop party.

This chili recipe’s a vegetarian’un. And it’s marvelous! It has the butternut squash – – – > have you met the butternut yet this season – – – > mmmmhmmmmm! It includes cinnamon (not just for use in oatmeal-raisin cookies!) to make it a sight for sore eyes in a crowded room. And, of course, the chickpea. Which is a word I never say out loud in real life. It only gets written in my blog. For prop reasons. The word I use is garbanzo bean. You say chickpea, I say garbanzo bean. We all go home full.

Butternut Squash and Chickpea Chili - - - > http://www.theroastedroot.net

In other news, this girl’s on an aeroplane on her way to Coloradee. Heeeell Yamaha! I’m headed to visit my long-time friend for a little stay-kay in the brilliant town of Denver. Food bloggers? Food bloggers? Hit me up, soul sisters, I know you’re there! Let’s chill and have some cheeelaaaay!

Butternut Squash and Chickpea Chili. Who’m I kidding, that was for SEO purposes only. Word. ee’eery body dougie!

This recipe was adapted from Cooking Light’s Chickpea Chili 

Butternut Squash and Chickpea Chili - - - > http://www.theroastedroot.net

Butternut Squash and Chickpea Chili

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Julia


  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 stalks celery chopped
  • 4 cups chopped peeled butternut squash 1 small butternut squash
  • 5 cloves garlic minced
  • 1.5 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 2 cups low-sodium vegetable broth*
  • 1 28- ounce can diced tomatoes undrained
  • 1 14- ounce can chickpeas rinsed and drained, garbanzo beans


  1. In a large stock pot or dutch oven, add the oil, onion, celery, and butternut squash and heat to medium.
  2. Sauté, stirring frequently, until veggies are softened and fragrant, about 12 to 15 minutes.
  3. Add the garlic, salt, and spices and sauté another 2 minutes.
  4. Add the chicken broth and diced tomatoes and bring chili to a full boil.
  5. Reduce the heat to medium low, cover, and simmer 30 to 40 minutes, until vegetables are cooked all the way through.
  6. Add the chickpeas and cook an additional 2 minutes.
  7. Serve with your favorite chili toppings

Recipe Notes

*You can also use chicken broth


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  1. Tieghan

    Yes, yes, yes! yes to the chili because well veggie chili and butternut squash are some of my all time favorite things!! Seriously, I want this now! And yes to coming to my neck of the woods!! Now I just wish I did not live 2 hours away from Denver! 🙁 Have fun!

  2. Rachel

    So, just this morning, I say to the husband, “I have no idea what we’re eating for supper tonight. There is no food.” I’ve been frantic with work stuff the past several weeks, haven’t had time to think or go grocery shopping, and have been desperately craving easy, nutritious and delicious food. This fits the bill. Pick a butternut squash from the garden and ready in under an hour w/ minimal hands-on time? I thank you!

  3. Julie

    Once I can get Papa Swope back home and eating again, I’m going to make this. I am wondering, though, why Colorado? I mean, what does Colorado have that Illinois doesn’t? (Don’t answer that). 🙁

  4. Rachel

    About how big of a batch does this end up making? I want to make it for an impromptu dinner party this evening of 6-7 will it feed everyone? Looks amazing! Thanks!


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