Vegan Butternut Squash Chili
A hearty, comforting and filling vegetarian chili chock full of protein-rich lentils, butternut squash, onion, chiles, peppers, garlic, tomatoes and warming spices galore. Served alongside some perfectly complementary crispy & spicy chickpea quinoa crackers, you have one big, filling bowl of gluten-free, vegan, nutritious deliciousness perfect for an autumn’s eve’!
Servings: 6
Calories: 223kcal
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!
Notes
Also see: 22 Amazing Side Dishes for Chili.
You might also like our October Produce Guide.
Nutrition
Serving: 1bowl | Calories: 223kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 1345mg | Potassium: 318mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1257IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 3mg
