Butternut squash is roasted as garlic, onion and carrots are sautéed for this filling squash stew. The broth is seasoned with cumin, chili powder and lime juice as the stew comes together before being served atop a bed of Paprika rice. This recipe comes to us from Lindsay of Cook. Vegan Lover.
For the Butternut Squash Chickpea Chili:
- 2 cups butternut squash, peeled and chopped
- 1 tablespoons olive oil
- 3 dried chipotle peppers, soaked in hot water for 20 minutes
- 3/4 cup almond milk
- 3/4 cup nonfat milk
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 1/3 cup low-sodium vegetable broth
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1 15oz can of chickpeas, drained and rinsed
- 1 teaspoon lime juice
- salt and pepper, to taste
For the Paprika Rice*:
- 1 tablespoon margarine
- 2 garlic cloves, minced
- 1/2 medium onion, finely dice
- 1 teaspoon hot paprika
- 1 cup of rice
- 2 cups of water
To roast the squash:
Preaheat oven to 400 degrees.
Toss the squash with the olive oil and place on a baking sheet. Roast for 25-30 minutes or until tender when pricked with a fork.
To make the Paprika Rice:
Melt the margarine in a medium pot over medium-high heat. Add the onions and garlic and cook for 5-7 minutes, or until soft. Stir in the water and bring to a boil. Cover and turn to low. Cook 25-30 minutes for white rice, 40-45 minutes for brown rice and set aside.
To complete the Butternut Squash Chickpea Chili:
Place the roasted squash in a blender with the chipotles and milk. Blend until smooth and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook for 5-7 minutes, or until the veggies are soft. Stir in the garlic and cook for 1 minute more, or until the garlic becomes fragrant.
Add the vegetable broth to the pot. Season with the cumin and chili powder, stir and cook 3 minutes more.
Stir in the chickpeas, lime juice and squash puree. Cook for 5 minutes so that the flavors blend. Season with salt and pepper to taste.
Serve the Butternut Squash Chickpea Chili in equal portions over scoops of Paprika Rice.
Butternut Squash Chickpea Chili
Servings per Recipe: 4Amount per Serving
Calories from Fat: 106
Total Fat: 11.8g
Saturated Fat: 1.7g
Dietary Fiber: 8.9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.