{"id":11627,"date":"2026-01-05T05:00:06","date_gmt":"2026-01-05T10:00:06","guid":{"rendered":"https:\/\/thealmondeater.com\/butternut-squash-chickpea-chili\/"},"modified":"2026-01-02T19:47:34","modified_gmt":"2026-01-03T00:47:34","slug":"butternut-squash-chickpea-chili","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/butternut-squash-chickpea-chili\/","title":{"rendered":"Butternut Squash Chickpea Chili"},"content":{"rendered":"\n

This vegetarian Butternut Squash Chickpea Chili<\/strong> 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!<\/p>\n\n\n\n

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Why you’ll love this recipe!<\/h2>\n\n\n\n
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Cozy vegetarian chili<\/strong> – You won’t be missing the meat when you take a bite of this hearty vegan chili. Between the squash, chickpeas, and absolutely incredible sauce, you won’t even notice it’s made without beef, pork, or chicken.<\/p>\n\n\n\n
Stovetop or crockpot<\/strong> – Dealer’s choice—butternut squash chili is a breeze to make on the stove or in a slow cooker.<\/p>\n\n\n\n
Topped with mac and cheese! <\/strong>Sure, there are a million chili toppings to choose from, but have you ever had chili served with mac and cheese on top? Trust me, it’s seriously so good!<\/p>\n\n<\/div><\/div>\n\n\n
Table of Contents<\/h2>
Why you’ll love this recipe!<\/a><\/li>
Chickpea Chili Ingredients<\/a><\/li>
How to Make Butternut Squash Chickpea Chili<\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Chili Topping Ideas<\/a><\/li>
Storage<\/a><\/li>
More Chili Recipes<\/a><\/li>
Butternut Squash Chickpea Chili Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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Oh, how I love butternut squash, chickpeas, and chili! Put ‘em all together in a pot, and you get one of my favorite cozy meals of all time: my Butternut Squash Chickpea Chili!<\/p>\n\n\n\n
This is one of those really easy vegetarian chili recipes you can make on repeat during fall and winter. A handful of simple ingredients, like classic chili seasonings, adobo sauce, and fire-roasted tomatoes, bring the bold flavors, while butternut squash and chickpeas make every bite feel wholesome. It comes together in a flash on the stove, but when you’d rather keep your hands free, you can toss everything in a slow cooker instead.<\/p>\n\n\n\n
Now I know all chili recipes are cozy, but this one is a step above the rest because it’s topped with mac and cheese! Yes, I mean it. Real mac and cheese (my cottage cheese mac and cheese<\/a> is my top pick) is piled on top for an unforgettable boost of comforting cheesiness.<\/p>\n\n\n
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So yummy and I made a basic mac and cheese to go with it, and you’re right – game changer!<\/p>\n– Carlie<\/cite><\/blockquote>\n\n<\/div>
View More Comments<\/a><\/div><\/div>\n\n\n
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Chickpea Chili Ingredients<\/h2>\n\n\n\n
Butternut squash<\/strong> – You can save a lot of time by buying pre-cubed butternut squash rather than peeling and cubing the squash yourself. <\/p>\n\n\n\n
Chickpeas<\/strong> – I used 2 cans of chickpeas for convenience. Feel free to cook them from dry instead if you prefer.<\/p>\n\n\n\n
Chili seasonings<\/strong> – The smoky, savory, and subtly spicy flavors in this butternut squash chickpea chili come from a blend of chili powder, smoked paprika, and cumin.<\/p>\n\n\n\n
Adobo sauce<\/strong> – You can find cans of chipotle peppers in adobo sauce in the Latin section of most well-stocked grocery stores. The sauce gives the chili a lot more nuance, so the flavors never fall flat. You’ll probably end up with leftover sauce\/peppers, which you can use in my chipotle chicken<\/a> or crockpot beef tacos<\/a> recipes.<\/p>\n\n\n\n
Tomatoes<\/strong> – I used a can of fire-roasted tomatoes for a little more flavor. Plain diced tomatoes work, too.<\/p>\n\n\n\n
Mac and cheese<\/strong> – An unorthodox chili ingredient, right? Wrong! I topped the chili with a heaping scoop of mac and cheese because it’s just plain delicious. Use store-bought mac and cheese, or make my easy microwave mac and cheese<\/a>, vegan mac and cheese<\/a>, or butternut squash mac and cheese<\/a> if you have leftover squash to use up.<\/p>\n\n\n\n
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.<\/em><\/p>\n<\/div>\n\n\n\n
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Variations<\/h3>\n\n\n\n
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Squash substitutions<\/strong> – Swap the butternut squash for one large cubed sweet potato or a cubed sugar pumpkin instead.<\/li>\n\n\n\n
Instead of chickpeas<\/strong>, make the chili with cannellini beans, kidney beans, pinto beans, or black beans. <\/li>\n\n\n\n
Adobo sauce substitute<\/strong> – If you can’t find adobo or don’t have any on hand, harissa paste will work, too.<\/li>\n\n\n\n
Add meat<\/strong> – You can add cooked ground beef, ground turkey, or your favorite chili protein for an extra hearty meal.<\/li>\n\n\n\n
Mild chili<\/strong> – Reduce the adobo sauce to 1 tablespoon. If you don’t want it to be spicy at all, reduce the chili powder and paprika to 1\/4 teaspoon as well.<\/li>\n\n\n\n
Spicy chili<\/strong> – Sauté 1 jalapeno (seeds and veins removed) or 1 or 2 chipotle peppers from the can of adobo sauce with the onion. Also, top the chili with my spicy-ish buffalo mac and cheese<\/a>!<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Butternut Squash Chickpea Chili<\/h2>\n\n\n\n
Step 1: Sauté the aromatics<\/strong>. Sauté the onion in a large oiled pot over medium heat. Add the garlic, chili powder, smoked paprika, cumin, and salt, and sauté for 1 minute. Stir in the adobo sauce.<\/p>\n\n\n\n
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Step 2: Simmer.<\/strong> Heat the chili to a boil, then reduce the heat to a simmer. Simmer until the squash can be easily pierced with a fork. <\/p>\n\n\n\n
Step 3: Make mac and cheese.<\/strong> While the chili is simmering, cook your favorite mac and cheese.<\/p>\n\n\n\n
Step 4: Top and serve. <\/strong>Divide the chickpea chili into bowls and top with a scoop of mac and cheese, plus your other desired toppings. Serve and enjoy!<\/p>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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If you plan on making this with dry chickpeas<\/strong>, remember to soak and cook them in advance.<\/li>\n\n\n\n
You can add even more vegetables to the chili if you want<\/strong>. Cork kernels, diced bell peppers, and chopped leafy greens would all be great.<\/li>\n\n\n\n
The slow cooker version will work in a 4.5-quart or larger pot<\/strong>.<\/li>\n\n\n\n
If you’re craving chili mac and cheese instead<\/strong>, serve a scoop of the leftover chili over a bowl of mac and cheese!<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Chili Topping Ideas<\/strong><\/h2>\n\n\n\n
Other than the mac and cheese, you can top each bowl of chili with sour cream, cilantro, avocado, red onion, pico de gallo, corn kernels, shredded cheese, serrano salsa<\/a>, crushed tortilla chips, and whatever else your heart desires.<\/p>\n\n<\/div><\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
Refrigerator<\/strong>: After it cools, transfer the chili to an airtight container and refrigerate it for up to 3 days. I keep my leftovers in individual containers for easy-to-reheat lunches.<\/p>\n\n\n\n
Freezer<\/strong>: Leftover butternut squash chili also freezes well for up to 6 months. Thaw it in the fridge overnight before reheating.<\/p>\n\n\n\n
Reheating<\/strong>: Zap individual servings in the microwave (stirring every 30 seconds until warmed through) or reheat a larger batch in a large pot on the stove.<\/p>\n\n\n\n
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More Chili Recipes<\/h2>\n\n<\/div><\/header>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Easy Vegan Chili<\/a><\/h3><\/div><\/article>
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GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a>30Whole30<\/span><\/span><\/a><\/div>
15 Minute Low Carb Chili (No Bean Chili)<\/a><\/h3><\/div><\/article>
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GFGluten Free<\/span><\/span><\/a><\/div>
Green Chicken Chili<\/a><\/h3><\/div><\/article>
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DFDairy Free<\/span><\/span><\/a><\/div>
Black Eyed Peas Beer Chili<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/strong><\/p>\n\n\n
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