Butternut Squash and Chickpea Chili
User Reviews
4.8
Butternut Squash and Chickpea Chili
Description
Butternut Squash and Chickpea Chili starts by sautéing onion, celery, and peeled butternut squash until softened, releasing their natural sweetness. Garlic and a blend of spices including chili powder, cumin, cinnamon, and optional turmeric and ground red pepper are added to enrich the flavor profile with warmth and depth.
The chili is brought to a boil with vegetable broth and diced tomatoes, then simmered until the vegetables are fully cooked. Chickpeas are added in the final minutes to heat through, contributing protein and texture. Optional kale can be stirred in near the end to wilt gently and add green freshness.
This chili delivers a thick, nutritious stew with balanced heat and layered flavor, suitable as a filling vegetarian main or a side. It can be garnished with favorite chili toppings to add further texture and flavor contrast.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 celery chopped, stalks
- 4 cups butternut squash 1 small butternut squash, chopped peeled
- 5 cloves garlic minced
- 1.5 tablespoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon kosher salt to taste
- 1/2 teaspoon ground red pepper optional
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Turmeric optional, ground
- 2 cups vegetable broth low-sodium
- 1 diced tomatoes 28-ounce can, undrained
- 1 chickpeas 14-ounce can, 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 substitute chicken broth for vegetable broth depending on dietary preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 381kcal | 19% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Fiber | 18g | 72% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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