Butternut Squash and Chickpea Chili
A really great go-to vegan chili recipe, this fall-inspired Butternut Squash and Chickpea Chili is amazing to put on repeat during the fall and winter months.
Servings: 4 Servings
Calories: 381kcal
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 teaspoon ground cumin
- 1/2 teaspoon kosher salt to taste
- 1/2 teaspoon ground red pepper optional
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric optional
- 2 cups low-sodium vegetable broth*
- 1 28-ounce can diced tomatoes, undrained
- 1 14-ounce can chickpeas, rinsed and drained
- 3 cups kale leaves optional
Instructions
- 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.
- Stir in 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
Notes
*You can also use chicken broth
Nutrition
Serving: 1of 4 | Calories: 381kcal | Carbohydrates: 66g | Protein: 14g | Fat: 11g | Fiber: 18g | Sugar: 17g