Go Back
2 bowls of chili with garnishings on the side

Hearty butternut squash, red bean and chickpea chili

This cozy meal is a family favorite! Full of hearty wholesome ingredients, easy to make and best of all, made in 1 pot so less dishes after dinner. YAY and YUM!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp avocado oil
  • 1 lb ground turkey or chicken (optional, if you want to add meat to it. This recipe doesn't need it though. The vegan version is equally delicious!)
  • 1 medium size onion (diced)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • 1 tbsp ground cumin
  • ½ tbsp ground oregano
  • ½ tbsp ground paprika
  • 1-3 tsp ground chipotle (optional but recommended, even if it is just a little bit)
  • 2 tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 2 cups tomatoes (cubed. You can also use a can of diced tomatoes, a can of fire roasted tomatoes or use my oven roasted tomato sauce*)
  • 2 cups butternut squash (cubed)
  • 1 ¾ cup cups red beans (made from scratch** or canned)(or sub black beans)
  • 1 can chickpeas (drained)
  • 1¾ cups vegetable broth (from scratch*** or store bought)(or sub chicken broth)
  • 1 tbsp maple syrup (optional, but recommend for extra depth of flavor)
Garnishing
  • a dollop (vegan) yogurt/ sour cream
  • ½ avocado (cubed)
  • 1 cup grated (vegan) cheese
  • lime wedges (serve on the side)

Equipment

  • (Submergible) blender (optional)

Method
 

  1. Heat up the avocado oil in a large stock pot and add the ground turkey or chicken. If you are keeping it vegan, immediately add the onion and garlic.
    Break up the ground turkey or chicken and stir to brown. Once brown add the onion and garlic.
    The recipe is the same for both meat and vegan from here on.
  2. Add the condiments; bay leaves, cumin, oregano, paprika, chipotle, salt and pepper and stir to combine.
  3. Now add the tomatoes, butternut squash, red beans, chickpeas, maple syrup and broth to the pot. Bring the chili to a boil, lower the heat and simmer for 20-25 minutes until the butternut squash is tender. Taste the chili and adjust if necessary with salt, pepper, other condiments or even a bit more maple syrup.
  4. For picky eater: blend the chili until smooth.
  5. Serve the chili with brown rice (or not.. whatever you prefer) and garnish with (vegan) yogurt/ sour cream, avocado cubes and/or grated (vegan) cheese. And some lime wedges on the side.

Notes

*oven roasted tomato sauce for an extra flavorful chili!
**beans from scratch
***veggie broth or vegan bean broth