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Butternut Squash Chickpea Chili is for Dinner.

Butternut Squash Chickpea Chili takes several minutes to prepare.

Butternut Squash Chickpea Chili takes several minutes to cook.

Butternut Squash Chickpea Chili makes 4 servings.

The ingredients for Butternut Squash Chickpea Chili are:

* 2 cups butternut squash, peeled and chopped
* 2 tablespoons olive oil, divided
* 2 chipotle peppers w/ a little adobo sauce (it is a little on the spicy side w/ two so only use to taste what is an ok heat level for you if you are sensitive to spice)
* 3/4 cup 2% milk
* 1 medium onion, diced
* 2 garlic cloves, minced
* 2 carrots, diced
* 1 cup chicken broth
* 2 teaspoon cumin
* 1 teaspoon chili powder
* 1 19 oz can of chickpeas, drained and rinsed
* 1 teaspoon lime juice, about 2 wedges
* salt and pepper, to taste

For the Paprika Rice*:

* 1 tablespoon butter
* 2 garlic cloves, minced
* 1/2 medium onion, finely dice
* 1 teaspoon hot paprika
* 1 cup of rice
* 2 cups of water

Here is how you make Butternut Squash Chickpea Chili:

To roast the squash:Preaheat oven to 400 degrees.Toss the squash with the olive oil and place on a baking sheet. Roast for 25-30 minutes or until tender when pricked with a fork.To make the Paprika Rice:Melt the butter in a medium pot over medium-high heat. Add the onions and garlic and cook for 5-7 minutes, or until soft. Stir in the water and bring to a boil. Cover and turn to low. Cook 25-30 minutes for white rice, 40-45 minutes for brown rice and set aside.To complete the Butternut Squash Chickpea Chili:Place the roasted squash in a blender with the chipotles and milk. Blend until smooth and set aside.Heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook for 5-7 minutes, or until the veggies are soft. Stir in the garlic and cook for 1 minute more, or until the garlic becomes fragrant.Add the chicken broth to the pot. Season with the cumin and chili powder, stir and cook 3 minutes more.Stir in the chickpeas, lime juice and squash puree. Cook for 5 minutes so that the flavors blend. Season with salt and pepper to taste.Serve the Butternut Squash Chickpea Chili in equal portions over scoops of Paprika Rice.Makes about 1 cup butternut squash mix and 1 1/4 cup rice per servingNumber of Servings: 4Recipe submitted by SparkPeople user SUZGLEADALL.

The nutritional information for Butternut Squash Chickpea Chili is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 441.6

• Total Fat: 13.5 g
• Cholesterol: 11.4 mg
• Sodium: 830.3 mg
• Total Carbs: 68.5 g
• Dietary Fiber: 14.7 g
• Protein: 15.9 g