Butternut Squash and Chickpea Chili

Name: Butternut Squash and Chickpea Chili
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 yellow onion; 2 stalks celery; 4 cups chopped peeled butternut squash; 5 cloves garlic; 1.5 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 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; 3 cups kale leaves

User Reviews

4.8

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 Servings
Calories
381 kcal
Course
Soup
Cuisine
American

Butternut Squash and Chickpea Chili

Tyler Espinosa

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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.

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Ingredients

Servings

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

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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