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!Print
Butternut 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
- 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
- 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).
*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