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!
Butternut Squash and Chickpea Chili
- 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
In a large stock pot or dutch oven, add the oil, onion, celery, and butternut squash and heat to medium.
Sauté, stirring frequently, until veggies are softened and fragrant, about 12 to 15 minutes.
Add the garlic, salt, and spices and sauté another 2 minutes.
Add the chicken broth and diced tomatoes and bring chili to a full boil.
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.
Add the chickpeas and cook an additional 2 minutes.
Serve with your favorite chili toppings
*You can also use chicken broth