Butternut Squash and Chickpea Chili with Kale is an easy one-pot meal packed with nutrients. This easy vegan chili recipe may just become a staple in your home!
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 .
In essence: I’m chili obsessed.
This chili recipe is vegan, but you can easily turn it into a meat lovers affair by adding ground beef, turkey, or bison. The recipe also includes cinnamon, which may seem odd, but trust me, it works!
And, of course, the chickpea is the star of this chili. Let’s face it, I only use the word, “chickpea” on my blog and not in real life.. The term I use in real life is “garbanzo bean.” You say chickpea, I say garbanzo bean. We all go home full.
…And if you’d like to add rice to this pot (because: carbs), you just go right ahead!:
Get your chickpea chili on!
Ingredients
- 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
- 3 cups kale leaves optional
Instructions
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In a large stock pot or dutch oven, add the oil, onion, celery, and butternut squash and heat to medium.
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Sauté, stirring frequently, until veggies are softened and fragrant, about 12 to 15 minutes.
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Add the garlic, salt, and spices and sauté another 2 minutes.
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Add the chicken broth and diced tomatoes and bring chili to a full boil.
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Reduce the heat to medium low, cover, and simmer 30 to 40 minutes, until vegetables are cooked all the way through. If adding kale, do so 5 minutes before chili is finished cooking to allow leaves to wilt.
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Add the chickpeas and cook an additional 2 minutes.
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Serve with your favorite chili toppings
Recipe Notes
*You can also use chicken broth
I’ve always called them garbanzo beans, too, but have felt peer pressured by bloggers to call them chickpeas. Butternut squash hasn’t entered my life yet this fall, time to change that!
Yeah, I don’t know who makes these bean rules. Let’s take ’em down, Kelly! Take ’em down!
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!
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!
You’ll loooove it! It comes together super quickly so it’s perfect for those hectic days. Good luck catching up with work stuff!
Have a great trip!! I’ll just be here finishing off the rest of your chili 😉 Looks wonderful!
I’m on a mission to make more chili this year, and this situation going on right here has definitely added to the inspiration big time!! Have a blast in Colorado!
LOOOVE the idea of butternut squash in chili!! I would have never ever thought of that. It’s getting colder here, so this really looks extra delicious!! Hope you have a great Wednesday! 🙂
I am so glad we got the soup/chili memo today! I am ready to layer up and dive into fall. Bring on the chili!
Im wearing my scarf and winter hat! I’m off to grab a spoon and dig in!
Oh good LAWDY, Julia! This is a stunner. I want a big bowl in my belly and stat!
Oh my goodness. This looks delicious! I looooove butternut squash and I love chickpeas. Winning combination!
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). 🙁
How hearty and delicious does this look? Oh my!! Happy travels 🙂
I’m gonna start saying chickpea just to make you uncomfortable.
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!
Hey Rachel, for 6 to 7 people, I would double the batch 🙂
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Any suggestions on applying this to instant pot???