This butternut squash chili is loaded with sweet-tart apples, warming spices, hearty chickpeas and black beans. Easy to make, super flavorful, and guaranteed to warm you up!
- 1 tablespoon olive oil (or high-heat oil of choice)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- Generous pinch ground cloves
- 1 cup vegetable broth
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 1 (14 ounce or 400 gram) can black beans, drained and rinsed
- 1 (14 ounce or 400 gram) can crushed tomatoes
- 1 (14 ounce or 400 gram) can diced tomatoes
- 4 cups diced (½ inch) butternut squash
- 1 medium apple (I used Granny Smith), peeled and diced (½ inch)
- Salt and pepper, to taste
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Coat the bottom of a large pot with the olive oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion. Cook the onion for about 5 minutes, stirring frequently, until it's soft and translucent.
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Stir in the garlic and spices (chili powder through cloves). Cook the mixture while stirring for about 1 minute, until it becomes very fragrant.
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Stir in the broth, chickpeas, black beans, crushed and diced tomatoes, butternut squash and apple. Raise the heat and bring the mixture to a boil.
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Lower the heat and simmer the chili until thickened and the squash is tender, about 40 minutes, stirring occasionally.
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Remove the pot from heat and season the chili with salt and pepper to taste.
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Ladle into bowls and serve.