This Butternut Squash Chickpea Chili recipe is made in just 4 hours in your slow cooker and is packed full of veggies and protein!
VEGETARIAN CHILI RECIPE
Ohhhhh how I love chickpeas and today specifically, chickpea chili.
Are we still on the squash train? I know I am. Spaghetti squash, acorn squash and most definitely butternut squash—I want ALL of it. I’m also on the chili train as soon as the weather changes, aka October and November, and of course I opted to make this recipe in my slow cooker! It’s the best way to make chili, in my opinion, as you can see from my black eyed peas chili and my farro chili. What can I say? I prefer less dishes.
This butternut squash chili recipe is vegetarian and super cozy. All chili is cozy and warm in my opinion, but this is one more than others because it’s topped with mac and cheese! Yes really.
KEY CHILI INGREDIENTS
Butternut squash: Buying pre-cubed butternut squash will make your life a lot easier. I feel like the whole point of slow cooker/Crock Pot meals is to make the prep and cook time quick and efficient, and if you have to spend time cutting a whole butternut squash, it kind of defeats the purpose in my opinion. But hey, you do you.
Chickpeas: I always use canned chickpeas–just make sure to rinse them with water before dumping them into your slow cooker.
Diced tomatoes: Technically speaking, any canned diced tomatoes will work. However, I’ve found that fire roasted diced tomatoes are the way to go if you want to add extra flavor to any dish.
Spices: Spices are key in any good chili recipe. This one calls for adobo sauce, chili powder, smoked paprika, and cumin. If you can’t find adobo or don’t have any on hand, harissa paste will work too.
WHAT TO TOP YOUR CHICKPEA CHILI WITH
- sour cream or yogurt
- chopped cilantro
- salt and pepper
- mac and cheese — homemade or store-bought
If you’re feeling extra like I was, you can add mac n cheese to your chili! No seriously, it’s SO good–I highly recommend! It’s not technically part of the recipe, but it’s now my favorite way to enjoy chili. Nothing beats a big bowl of chili with a side of mac and cheese!
If you make this chickpea chili recipe, be sure to tag @thealmondeater on Instagram so I can see!
Butternut Squash Chickpea Chili
Ingredients
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 tbsp olive oil
- 2 cups butternut squash cubed
- 2 cans 15 oz. each chickpeas, drained and rinsed
- 1 can 14 oz. diced tomatoes (I like fire roasted)
- 1/4 cup tomato sauce I used marinara
- 2 tbsp adobo sauce*
- 2 cups vegetable broth
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Place all ingredients in your slow cooker, stir then cook on high for 4 hours.
- Scoop chili into bowl and serve with a side of mac and cheese (totally optional but SO good).
- Enjoy!
Notes
You can also garnish chili with grated cheddar cheese or other cheese of choice and really finely diced sweet onion that steams from your hot bowl of chili, and thank you so much for this delightful recipe and also I substituted sweet potato for the squash, cause I have a lot & it’s so much easier to peel and cut sweet potatoes. I’m new and love your website.
I made this tonight and it was awesome! I followed the recipe pretty exactly, except I added small pasta shells in the last 30 mins of cooking. It made for a perfect chunky chili that we topped with a sprinkling of sharp cheddar cheese. This is going to become a new favorite in our house for sure!
So happy this worked out, and love the addition of pasta shells! Thanks for the comment 🙂
Made this today, just on the stove with frozen butternut squash, came out great and so simple!
I’m so glad it turned out–thanks for the comment!
Can’t wait to make this tonight! Do you have a mac n cheese recipe you recommend?! Thanks!
I don’t–sorry! I usually just throw pasta, cheese, milk, and butter together and hope for the best 😀
Hi! Is it possible to make this on the stove?
Yes! That should work.
I have made this 2x now, the first on the stove, second in the crockpot. The crockpot one came out a little soggy and mushy, the stovetop one was one of the best things I have ever had. I got a can of chipotles in adobo sauce. I omitted the chili powder and used the chipotle chilis. One whole can is super hot, but if you used all of the sauce and only half the chilis it will be a medium heat.
Hi Erin,
Looks amazing! I will try this recipe for this weekend. Hope for the best.
any idea how long in the Instant Pot? I am going to try this soup!!
so I’m not positive, but after some Googling I’d say to try it for 20-30 minutes because beans don’t take long to cook! here’s the link I’m referencing: https://www.kitchenstewardship.com/make-slow-cooker-recipes-for-instant-pot/ — let me know if you try it!