Sweet flavors of butternut squash are balanced with spicy seasoning in this hearty one pan wonder. Chickpeas and parsnips add their own savory flavors in a chili that will leave you warm, full and satisfied. This recipe comes to us from Lindsay of Running with Tongs.
- 1 tablespoon olive oil
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 parsnip, chopped
- 1 small onion, chopped
- 1/2 medium butternut squash, roasted and diced*
- ½ tablespoon cumin
- 1 tablespoon chili powder
- ½ tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon cayenne pepper
- salt and pepper to taste
- 2 cups low-sodium vegetable broth
- 1 28 oz can diced tomatoes, drained
- 1 1/2 cups chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 4 green onions, chopped
*to roast a butternut squash, cut it lengthwise and widthwise so it is in 4 pieces. Place on a baking sheet, scoop out the seeds, spray lightly with cooking spray or olive oil and cover with aluminum foil. Roast in a 400 degree oven for 45-50 minutes, or until tender. Let squash pieces cool away from heat for at least 5 minutes before dicing.
Heat olive oil in a large sauté pan over medium-high heat.
Add carrots, celery, parsnip and onion to the pan and sauté 7-10 minutes, or until vegetables are soft.
Add in the roasted squash to the pan. Season with cumin, chili powder, paprika, garlic powder, onion powder, chipotle or cayenne pepper and salt and black pepper to taste. Stir to coat the veggies in spices.
Stir in the vegetable broth, diced tomatoes, chickpeas and tomato paste. Bring to a simmer. Simmer for 10 minutes, or until sauce comes together and is heated through.
Garnish with green onions and enjoy!