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Butternut Squash and Chickpea Chili

Julia
  • 60 minutes
  • Serves

INGREDIENTS

4 cups

Butternut squash

2

stalks Celery

1

14- ounce can Chickpeas

5 cloves

Garlic

1

28- ounce can Tomatoes

1

Yellow onion

2 cups

Vegetable broth, low-sodium

1 1/2 tbsp

Chili powder

1/4 tsp

Cinnamon, ground

1 tsp

Kosher salt

1/2 tsp

Red pepper, ground

1/4 tsp

Turmeric, ground

2 tbsp

Olive oil

1 1/2 tsp

Cumin, ground