• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Recipes
  • Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Lunch » Butternut Squash Chickpea Chili

Butternut Squash Chickpea Chili

By Erin · September 13, 2020 · Updated September 27, 2020 · 17 Comments

Disclosure: This post may contain affiliate links.

Gluten FreeDairy FreeVeganVegetarian
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe
bowl of chili with text overlay

This Butternut Squash Chickpea Chili recipe can easily be made in your slow cooker or over the stove, and is packed full of veggies and protein. It’s delicious on its own, or better yet, with a spoonful of mac and cheese! 

a bowl of chili topped with sour cream and mac and cheese

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. In recent years, I’ve come to really love butternut squash, as you may have noticed by my butternut squash smoothie or my butternut squash bread.

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. You can use store-bought or homemade mac and cheese, or keep it dairy free by whipping up my creamy vegan mac and cheese.

Better yet, this recipe can be easily be made in a slow cooker or over the stove, depending on your preference!

ingredients to make chili with text overlay

Ingredient notes

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. Plus, most groceries stores sell pre-cubed squash.

Chickpeas: I always use canned chickpeas–just make sure to rinse them with water before dumping them into your slow cooker or the dutch oven.

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.

Step-by-step instructions

Crockpot method

Step 1: Place all ingredients into your slow cooker and stir. Cook on high for 4 hours, or until squash is tender.

Stovetop method

Step 1: Sauté the vegetables. Add onions and garlic to a dutch oven or large saucepan, then add a little olive oil and sauté them over medium heat for 2-3 minutes until soft.

onions and garlic in a dutch oven

Step 2: Add spices. Add the chili powder, smoked paprika and cumin and sauté for about 1 minute.

Step 3: Add remaining ingredients and simmer. Pour the butternut squash, chickpeas, diced tomatoes, tomato sauce, adobo sauce, and vegetable broth into the dutch oven and bring to a boil. Then, reduce heat to a simmer and simmer for 15 minutes, or until the squash can easily be pierced with a fork.

chili in a dutch oven

Chili toppings

  • sour cream or yogurt
  • chopped cilantro
  • salt and pepper
  • vegan mac and cheese

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!

FAQs

How should I store this?

Store chili in a sealed container in the refrigerator for up to 3 days. Or, wait for it to cool and transfer it to a freezer-safe bag for up to 6 months.

Any easy substitutions?

You could use cubed sweet potato instead of butternut squash, and technically you can omit the adobo if you want, which will make the chili a little less spicy. Along those same lines, if you don’t want it to be spicy at all, use 1/4 tsp of the chili powder and smoked paprika instead.

a bowl of chili

More delicious chili recipes

  • Turkey Sweet Potato Chili
  • Low Carb Chili
  • Black Eyed Peas Beer Chili

If you make this chickpea chili recipe, be sure to tag @thealmondeater on Instagram so I can see. Or, better yet, leave a star rating below!

a bowl of chili topped with sour cream and mac and cheese

Butternut Squash Chickpea Chili

This Butternut Squash Chickpea Chili recipe can easily be made in your slow cooker or over the stove, and is packed full of veggies and protein. It's delicious on its own, or better yet, with a spoonful of mac and cheese! 
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4
Author: Erin

Ingredients

  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 2 cups butternut squash cubed
  • 30 oz. chickpeas 2 cans, drained and rinsed
  • 14 oz. diced tomatoes 1 can, 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

slow cooker:

  • 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).

stovetop:

  • Add onion, garlic and olive oil to a dutch oven and sauté over medium heat for 2-3 minutes. Then, add spices and stir for 1 more minute.
  • Add remaining chili ingredients and bring mixture to a boil. Then, reduce heat to a simmer, place a lid on top and simmer for 15 minutes, or until the squash is cooked.

Notes

*If you have adobo sauce, use that. If not, harissa paste will also work, or you can completely omit if you don't want this to be spicy
*Calories are per serving and are an estimation 

Nutrition

Calories: 481kcal | Carbohydrates: 78g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Sodium: 2135mg | Potassium: 1193mg | Fiber: 20g | Sugar: 17g | Vitamin A: 8397IU | Vitamin C: 31mg | Calcium: 190mg | Iron: 8mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in November 2018. It was updated with new text in September 2020.

Print Friendly, PDF & Email

Filed Under: Dairy Free, Gluten Free, Lunch, Mediterranean Diet, Vegan, Vegetarian

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Primary Sidebar

girl in kitchen

Hi, I’m Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl of soup with pasta

Vegan Tomato Soup

bowl of soup with a spoon

Chorizo Sweet Potato Soup

bowl of soup with a spoon in it

Easy Black Bean Soup

instant pot vegetable soup

Instant Pot Vegetable Soup

Popular Recipes

stir fry in a skillet

Honey Garlic Shrimp Stir Fry

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

baked tofu

Crispy Baked Tofu

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

Download my Mediterranean Diet Guide for free!

And never miss one of my quick+healthy recipes.

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2021 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter