Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil ((or high-heat oil of choice))
  • 1 medium onion, (diced)
  • 4 garlic cloves, (minced)
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 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 (1/2 inch) butternut squash
  • 1 medium apple ((I used Granny Smith), peeled and diced (1/2 inch))
  • Salt and pepper, (to taste)

Instruction

  • Coat the bottom of a large pot with the olive oil and place it over medium heat.
  • 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.
  • Stir in the garlic and spices (chili powder through cloves). Cook the mixture while stirring for about 1 minute, until it becomes very fragrant.
  • 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.
  • Lower the heat and simmer the chili until thickened and the squash is tender, about 40 minutes, stirring occasionally.
  • Remove the pot from heat and season the chili with salt and pepper to taste.
  • Ladle into bowls and serve.