Butternut Squash Chickpea Chili

Butternut Squash Chickpea Chili

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.

Serves 4

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
  • or
  • 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.

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Nutrition Information

Butternut Squash Chickpea Chili

Servings per Recipe: 4

Amount per Serving

Calories:  478.1

Calories from Fat:  106

Total Fat:  11.8g

Saturated Fat:  1.7g

Cholesterol:  .9mg

Sodium:  412.5mg

Potassium:  771.3mg

Carbohydrates:  82.7g

Dietary Fiber:  8.9g

Protein:  12g

Sugars:  7.3g

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