Butternut Squash and Chickpea Chili with Kale is an easy one-pot meal packed with nutrients. This easy vegan chili recipe may just become a staple in your home!
During the cold months of the year, I put chili on repeat, no shame about it!
This vegan Butternut Squash and Chickpea Chili is quite the flavor and nutrient infusion. We have a load of complex carbohydrates, fiber, Vitamins and minerals.
Plus, this nutrient-packed one-pot meal is quite the comforting, filling experience!
The way I see it, recipes like this are excellent for meal prepping for work lunches or dinners throughout the week. Simply make a big batch (you can double it, too!) ahead of time, for easy, healthy eating.
Ingredients for Butternut Squash Chickpea Chili:
At a minimum, we need onion, celery, butternut squash, chickpeas, chili powder, ground cinnamon, kale, and vegetable broth.
You can add additional ground cumin and turmeric if you’d like but these ingredients are not mandatory.
While this chili recipe is vegan, you can easily turn it into a meat lovers affair by adding ground beef, turkey, or bison. Bacon? Yes, please!
The recipe also includes cinnamon, which may seem odd, but trust me, it works!
And, of course, the chickpea is the star of this chili.
If you’d like to add rice to this pot (because: carbs), you just go right ahead!
Also try my Crock Pot Vegan Pumpkin Chili, Sweet Potato Black Bean and Quinoa Chili, and my Fall Harvest Vegetarian Chili.
Get your chickpea chili on!
Butternut Squash and Chickpea Chili
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 stalks celery chopped
- 4 cups chopped peeled butternut squash 1 small butternut squash
- 5 cloves garlic minced
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt to taste
- 1/2 teaspoon ground red pepper optional
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric optional
- 2 cups low-sodium vegetable broth*
- 1 28-ounce can diced tomatoes, undrained
- 1 14-ounce can chickpeas, rinsed and drained
- 3 cups kale leaves optional
Instructions
- In a large stock pot or Dutch oven, add the oil, onion, celery, and butternut squash and heat to medium.
- Sauté, stirring frequently, until veggies are softened and fragrant, about 12 to 15 minutes.
- Stir in the garlic, salt, and spices and sauté another 2 minutes.
- Add the chicken broth and diced tomatoes and bring chili to a full boil.
- Reduce the heat to medium low, cover, and simmer 30 to 40 minutes, until vegetables are cooked all the way through. If adding kale, do so 5 minutes before chili is finished cooking to allow leaves to wilt.
- Add the chickpeas and cook an additional 2 minutes.
- Serve with your favorite chili toppings
Notes
Nutrition
I’m gonna make this, this week for sure! And try some venison with it. Any suggestions for doing this in a crock pot?
Brown the sides of the meat and saute the onions and garlic first then high for 4 hours or low for 6? Anything else important?
Ooh, sounds so tasty with venison! I would do exactly as you mentioned! If it were me, I would cook on High heat for 4 hours, but I’d check the butternut squash after 3 hours. If it still needs more time, go the full 4, but it could be ready by 3 🙂 Happy cooking!
Any suggestions on applying this to instant pot???
About how big of a batch does this end up making? I want to make it for an impromptu dinner party this evening of 6-7 will it feed everyone? Looks amazing! Thanks!
Hey Rachel, for 6 to 7 people, I would double the batch 🙂
I’m gonna start saying chickpea just to make you uncomfortable.
How hearty and delicious does this look? Oh my!! Happy travels 🙂
Once I can get Papa Swope back home and eating again, I’m going to make this. I am wondering, though, why Colorado? I mean, what does Colorado have that Illinois doesn’t? (Don’t answer that). 🙁
Oh my goodness. This looks delicious! I looooove butternut squash and I love chickpeas. Winning combination!
Oh good LAWDY, Julia! This is a stunner. I want a big bowl in my belly and stat!
Im wearing my scarf and winter hat! I’m off to grab a spoon and dig in!
I am so glad we got the soup/chili memo today! I am ready to layer up and dive into fall. Bring on the chili!
LOOOVE the idea of butternut squash in chili!! I would have never ever thought of that. It’s getting colder here, so this really looks extra delicious!! Hope you have a great Wednesday! 🙂
I’m on a mission to make more chili this year, and this situation going on right here has definitely added to the inspiration big time!! Have a blast in Colorado!
Have a great trip!! I’ll just be here finishing off the rest of your chili 😉 Looks wonderful!
So, just this morning, I say to the husband, “I have no idea what we’re eating for supper tonight. There is no food.” I’ve been frantic with work stuff the past several weeks, haven’t had time to think or go grocery shopping, and have been desperately craving easy, nutritious and delicious food. This fits the bill. Pick a butternut squash from the garden and ready in under an hour w/ minimal hands-on time? I thank you!
You’ll loooove it! It comes together super quickly so it’s perfect for those hectic days. Good luck catching up with work stuff!
Yes, yes, yes! yes to the chili because well veggie chili and butternut squash are some of my all time favorite things!! Seriously, I want this now! And yes to coming to my neck of the woods!! Now I just wish I did not live 2 hours away from Denver! 🙁 Have fun!
I’ve always called them garbanzo beans, too, but have felt peer pressured by bloggers to call them chickpeas. Butternut squash hasn’t entered my life yet this fall, time to change that!
Yeah, I don’t know who makes these bean rules. Let’s take ’em down, Kelly! Take ’em down!