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!
- 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
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).
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.
*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
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