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5 from 7 votes

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 Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: dinner
Cuisine: chili
Servings: 4
Author: Erin

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.