Butternut Squash and Chickpea Chili

This hearty, flavor-packed Butternut Squash & Chickpea Chili is the ultimate cozy dish for cooler nights! It’s smoky, slightly sweet, and bursting with bold spices like cumin, cinnamon, and chili powder. The perfect winter warmer that’s 100% plant-based!

During the cold months of the year, I tend to whip up chili on repeat. And I have no shame about it!

It’s easy to make and is brimming with warmth, complex carbs, fiber, vitamins, and minerals. So, it’s ideal for keeping those fall and winter flus at bay.

Seriously, it’s a great alternative to a bowlful of immunity-boosting soup when you want to switch things up!

Why do I love this Butternut Squash and Chickpea Chili so much? Well, the creamy butternut squash just melts into the rich tomato broth.

Plus, the chickpeas add a hearty bite and a serious punch of protein. A dollop of vegan sour cream and fluffy rice are the perfect finishing touches!

Oh, and bonus points come from it being completely plant-based, nourishing, and ridiculously easy to make. It’s basically the MVP of the chili world in my humble opinion.

It’s a great multi-meal option to prepare for work dinners or lunches throughout the week. Simply make a big batch (you can double it, too!) ahead of time, for easy, healthy eating!

Ingredients for Butternut Squash and Chickpea Chili

These are all the ingredients you’ll need to whip up this rich, uber-comforting bowl of chili. This recipe is already packed with flavor, but I’ve included a few tweaks and customizations in case you want to make it your own!

Olive oil: This is the base for sautéing your veggies and bringing out their natural flavor. I always go with extra-virgin for the smoothest texture and slightly fruity taste, but use what you have on hand!

Yellow onion: A sweeter onion that works well in this butternut squash and chickpea chili without overwhelming the other flavors.

Celery: For a fresh, peppery crunch!

Butternut squash: The hearty star of the show! The natural sweetness and creaminess just melts into the chili and thickens it up beautifully.

Garlic: For a punch of savory goodness. Feel free to add extra as you can never really have too much!

Chili powder: It forms the backbone of any good chili, right? The spice hit you’ll get is smoky but subtle (unless you go for medium and not mild!).

Cumin: I love the earthy, slightly citrusy kick that cumin gives any dish. It also lends the recipe just a hint of extra spice.

Kosher salt: Complements the rest of the ingredients and keeps those flavor balances in check!

Cinnamon: For a touch of warmth that works with the sweetness of the squash to round out the recipe.

Vegetable broth: An underrated cornerstone of your bowl! This gives our butternut squash and chickpea chili a super-savory base. I suggest using low-sodium broth to avoid an overly salty flavor and make things a touch healthier.

Diced tomatoes: To give depth and acidity to our chili. When they reduce down, they taste juicy and tangy while giving everything a hearty consistency. If you’re feeling bougie, use fire-roasted tomatoes for extra smokiness!

Chickpeas: This ingredient soaks up all the awesome flavors in the dish and it brings plenty of plant-based protein to the mix. Roast a few for topping at the end if you like!

Kale leaves: This is optional. But I find it brings a pop of color and a bunch of extra nutrients (like vitamins C and E, selenium, and beta-carotene). Throw the leaves in right at the end and they’ll wilt perfectly.

Red pepper: For a little extra heat. Adjust to taste or leave it out! A pinch of smoked paprika is great too.

Recipe Customizations

• If you want to make this even more satisfying, add in quinoa or grains like farro once everything is cooked.
• If you’re struggling to cut your squash, try popping it in the microwave for a couple of minutes first. This should soften it enough for an easier slice!
• Don’t love butternut? No stress! Switch it for kabocha, red kuri, or even pumpkin and sweet potatoes!
• You can add in black beans or kidney beans if you want even more plant-based protein. Tofu is a good option too.
• Want to really turn up the heat? Chipotle powder or a chopped jalapeño will do the trick.

Tips for the Best Butternut Squash and Chickpea Chili

• Take your time with the sauté. Your onions, celery, and squash should cook until they’re perfectly soft and fragrant. That deeper, almost caramelized flavor will shine later on – I promise!
• If you’re using kale, stir it right in the last few minutes. This should stop it from turning mushy.

What Does It Taste Like?

This butternut squash and chickpea chili is the perfect balance of sweet, spicy, and savory. 

For starters, the warming blend of spices gives the whole thing deep, smoky deliciousness. 

The celery is there for a subtle crunch, and I love how the tomatoes add just enough tang to round everything out.

It’s thick, cozy, and loaded with nourishing ingredients. So, it’s perfect for chasing away the winter blues with a hunk of crusty bread!

In short, it’s totally delightful and a great alternative to an old-school beef chili.

How to Make Butternut Squash and Chickpea Chili

Get things sizzling by heating oil in a large stock pot or Dutch oven over medium heat.

Toss in the onion, celery, and butternut squash. Sauté the ingredients and stir them frequently until the veggies are soft and smell amazing. This is usually between 12 and 15 minutes.

Spice it up by stirring in the garlic, salt, and all the spices. Let everything cook for around 2 minutes to bring out the flavors.

Pour in the veggie broth and diced tomatoes, then crank up the heat until the chili hits a full boil.

Reduce the heat to medium-low, cover, and let it all bubble away until the veggies are perfectly tender. This should be between 30 and 40 minutes. If you’re opting to add kale, toss it in 5 minutes before your chili is done cooking.

Add the chickpeas and let them warm through for 2 minutes.

Ladle up your chili into bowls and serve with your favorite toppings (or fluffy rice!).

Let your chili cool completely before moving it over to an airtight container. Eat the leftovers within 5 days!

When you’re ready to reheat, pop it on the stove top over medium heat. You can also microwave it in 30-second increments until warmed through.

This chickpea chili also freezes like a dream. Store it in freezer-safe containers or resealable bags for up to 3 months. 

Just remember to thaw in the fridge overnight before you plan to reheat it! A splash of water or broth should bring it back to life when you’re heating it up.

Loaded with flavor and super easy to make, this Butternut Squash and Chickpea Chili is one of my recipe mainstays for a reason! Let me know in the comments section if it’s love at first bite.

Love hearty, plant-based meals and need some more inspiration to spice up your recipe binder? I’ve got you.

More Vegetarian Soups and Chili Recipes:

• Creamy Tuscan Chicken Soup
• Crock Pot Vegan Pumpkin Chili
• Sweet Potato, Black Bean, and Quinoa Chili
• Fall Harvest Vegetarian Chili with Kale

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