Butternut Squash Chickpea Chili
This vegetarian Butternut Squash Chickpea Chili is easy to make on the stove or in a slow cooker. Serve it on its own, or better yet, with a spoonful of mac and cheese on top!
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt plus more to taste
- 2 tbsp adobo sauce
- 2 cups butternut squash diced
- 30 oz. chickpeas drained and rinsed (2 cans)
- 14 oz. fire roasted diced tomatoes and their juices
- ¼ cup tomato sauce canned
- 2 ½ cups vegetable broth
- Cilantro for garnish
- Mac and cheese any kind; optional
Instructions
Stovetop Directions:
- Heat olive oil over medium heat, then add the onion and sauté for 4-5 minutes. Add the garlic, chili powder, smoked paprika, cumin, and salt and sauté for 1 minute, then add the adobo sauce and stir for about 30 seconds.
- Add all of the remaining ingredients, then bring the soup to a boil. Reduce heat to a simmer and simmer soup for 15-20 minutes or until the squash can easily be pierced with a fork.
- While the soup is simmering, cook your favorite mac and cheese (might I suggest my cottage cheese mac and cheese?)
- Divide the chili into bowls, then top with sour cream, cilantro, avocado, mac and cheese, or whatever your heart desires. Enjoy!
Crockpot Directions:
- Place all of the ingredients into your slow cooker and cook on HIGH for 4 hours.
- Divide chili into bowls, top with desired toppings and enjoy!
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: 465kcal | Carbohydrates: 75g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 2523mg | Potassium: 1002mg | Fiber: 19g | Sugar: 15g | Vitamin A: 8296IU | Vitamin C: 22mg | Calcium: 167mg | Iron: 8mg
