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What to Serve with Chili: Butternut Squash Chili + More!
Most chilis work well with a side dish. So
what to serve with chili
? Here are 22 chili side dishes plus topping ideas to make pairing easy!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Side Dish
Cuisine:
American, Mexican, Southwestern
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
223
kcal
Author:
Kristen Wood
Ingredients
Spicy Chickpea Quinoa Crackers:
1
cup
quinoa
cooked (I like red quinoa)
3/4
cup
garbanzo bean
chickpea flour
1/2
tsp
red chili flakes
1/2
tsp
garlic powder
1
tsp
sea salt
10
tbs
water
oil
for greasing
Lentil and Butternut Squash Vegetarian Chili:
2
tbs
olive oil
1
onion
chopped
2
garlic cloves
minced
2
roasted green chiles or jalapenos
finely chopped
1
sweet bell pepper
chopped
1 1/2
cups
dry brown lentils
1/2
cup
tomato sauce or salsa of choice
6
cups
vegetable broth
1
bay leaf
1
tbs
coconut sugar
1
tbs
ground cumin
2
tsp
garlic powder
1
tsp
ground oregano
1/4
tsp
ground cinnamon
1/4
tsp
chili powder
1/4
tsp
cayenne pepper
2
cups
cubed butternut squash
fresh or frozen
2
tbs
fresh cilantro
chopped
1
tsp
lemon juice
sea salt
to taste
1
batch of spicy chickpea quinoa crackers
see recipe above
Optional Garnishes: cheese
sour cream or yogurt, cilantro
Instructions
Spicy Chickpea Quinoa Crackers:
Preheat oven to 325°F.
Line a cookie sheet with parchment paper.
Grease parchment paper with a bit of olive or coconut oil.
In a large bowl combine quinoa, flour, and spices. Mix to combine.
Gradually stir in water. Mix well.
Pour cracker batter onto your greased parchment lined cookie sheet.
Using a spatula, spread the batter into a thin and even layer.
Bake for 25-35 minutes, or until crisp and edges are beginning to brown.
Let cool and then break up into crackers.
Lentil and Butternut Squash Vegetarian Chili:
In a large pot over medium heat add olive oil, onion, garlic, chiles or jalepenos, and bell pepper. Saute for 5 minutes.
Turn heat to high, and then stir in lentils, tomato sauce or salsa, broth, and spices.
Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Stir in butternut squash.
Simmer for 20 minutes longer.
Turn off heat.
Stir in cilantro and lemon juice.
Salt to taste.
Cover and let sit for 5-10 minutes before serving.
Optionally, garnish with shredded cheddar cheese, sour cream (or yogurt) and fresh chopped cilantro.
Serve with Spicy Chickpea Quinoa Crackers (recipe above).
Enjoy!
Nutrition
Serving:
1
bowl
|
Calories:
223
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
1345
mg
|
Potassium:
318
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
1257
IU
|
Vitamin C:
28
mg
|
Calcium:
41
mg
|
Iron:
3
mg