It’s getting colder, and when the temperature drops, sweaters come out, boots go on, leaves fall, and CHILI.
This chickpea and squash chili came about when the only beans in the pantry were chickpeas.
Who even knows if chickpeas work in chili? Not me.
Well, it turned out awesome, so I’m here to tell you, chickpeas make great chili.
I wanted to make this a chunky, filling chili.
So for all the veggies, I diced them large for those big chunky spoonfuls.
Summer squash: zucchini + winter squash: butternut = hearty Fall chili.
Allergy-friendly
Recently, I’ve been meeting more and more friends that have particular food sensitivities or allergies.
I’m privileged in my dietary limitations where gluten, soy, and grains are all things I can incorporate into my meals.
As I come across people with more restrictive lifestyles, I’m more curious about what those meals might look like and tried to craft this chili with some restrictions in mind.
This chili is:
- gluten-free
- grain-free
- soy-free
- dairy-free
I love to use the Daiya Pepperjack shreds, especially on chili.
The Daiya Shreads are dairy-free, soy-free, gluten-free, but have lots of flavor and texture.
Of course, I love to make a batch of cashew sour cream to drizzle over this delicious feast.
And avocado because…avocado.
- 1 small butternut squash, cubed & roasted
- 1 yellow onion, diced
- 2 carrots, halved length-wise and sliced into half circles
- 4 ribs celery, diced
- 7 cloves garlic, minced
- 1 package baby bella mushrooms, sliced
- 2 zucchini, diced large
- 28 oz can crushed tomatoes
- 2 15oz cans chickpeas, drained and rinsed
- 2½ tablespoons chili powder
- pinch of salt
- 1 tablespoon oregano
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- Preheat oven to 450 degrees.
- Toss butternut squash cubes with a splash of olive oil and pinch of salt.
- Spread on baking sheet and roast for 10 minutes.
- Flip and roast for another 5 minutes.
- In a large pot, sauté onions, carrots, and celery with a pinch of salt until they start to soften.
- Add garlic, mushrooms, and zucchini continue sautéing until mushrooms release their liquid and garlic is fragrant.
- Add crushed tomatoes, chickpeas, and spices.
- Stir well.
- Let chili heat up, and let simmer, uncovered for about 30-35 minutes.
- Continue to stir every 10 minutes or so.
- Taste and add salt to your liking.
- Top with Daiya Shreds, cashew sour cream, diced onion, green onion, avocado, your favorite hot sauce.
- Enjoy!
Thanks for visiting my site. I share creative, delicious, and healthy recipes that everyone can enjoy and feel good about.
