This Butternut Squash Chickpea Chili recipe is made in just 4 hours in your slow cooker and is packed full of veggies and protein!
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.
Pro tip: 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 full butternut squash, I feel like that kind of defeats the purpose…? But hey, you do you.
I realized after I made this recipe that I actually made a butternut squash chili recipe last year. Honestly, it’s hard to remember these things! I think up a brilliant (in my opinion) recipe concept, then I create it only to realize that I’ve already created something similar. Ahhh well! This butternut squash chickpea chili is different than last year’s version for two main reasons. For one, it’s made in the slow cooker, whereas the other recipe is made over the stove and two, it’s vegan-friendly, and the other recipe includes ground turkey. See! They’re so, so different 😀
Note: in the recipe I list adobo sauce as an ingredient, but you can also use Harissa paste if that’s easier. They have different flavors, but ultimately you just want to use one of them because they’ll both give this chili recipe a bit of a kick.
As you probably know, slow cooker recipes are as easy as they come, and if you buy pre-cubed/pre-cut butternut squash, it’ll be even easier. Basically, you’ll have to dice the onion and mince the garlic, but after that, you’ll simply add everything into your slow cooker, stir it together and cook the chili on high for 4 hours. That’s it, friends!
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!
PrintButternut Squash Chickpea Chili
This butternut squash chickpea chili is made in the slow cooker in just 4 hours, is vegan-friendly and loaded with tons of veggies!
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 4 1x
- Category: dinner
- Method: slow cooker
- Cuisine: 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
*If you have adobo sauce, use that. If not, harissa paste will also work.
Keywords: butternut squash chili, chickpea chili, slow cooker chili, vegan chili
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.
Joseph recently posted…Black Friday Slow Cooker Deals
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!