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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
- 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).