Hearty Butternut Squash & Chickpea Curry Chili

2

This butternut squash curry chili recipe was an official entry in the So Delicious Dairy Free Recipe Contest!

Recipe By: Josanne Kathryn

Butternut Squash Curry Chili Recipe

Hearty Butternut Squash & Chickpea Curry Chili
 
Prep time
Cook time
Total time
 
This hearty chili is a family favorite and is vegan and gluten free. The creamy texture and rich flavor is a crowd pleaser and awarded me the honor of the winner of our annual neighborhood chili cook-off 2012.
Author:
Serves: 4 servings
Ingredients
  • 1 large onion, chopped
  • 2 to 3 tablespoons coconut oil
  • 2 bell peppers, chopped finely (any color)
  • 3 to 4 garlic cloves, minced
  • 1 medium butternut squash, peeled and diced into small cubes
  • 1 12-ounce can tomato sauce
  • 1 12-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 2 12-ounce cans garbanzo beans rinsed and drained
  • 1 tablespoon curry powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic power
  • 1 teaspoon cumin
  • 3 teaspoons (or more to taste) green curry paste
  • Celtic salt and ground black pepper, to taste
  • 1 cup unsweetened coconut milk beverage
Instructions
  1. Wash and peel the large onion. Slice and finely dice into ¼-inch pieces. (Tip: Use the Williams-Sonoma Vegetable Chop and Measure with the medium ¼-inch cutter grid).
  2. In a large skillet, over medium heat melt the coconut oil. Add onion and sauté stirring intermittently.
  3. While the onion is sautéing, wash and remove seeds and top from 2 bell peppers (any color). Dice into fine ¼-inch pieces. (Tip: Use the Williams-Sonoma Vegetable Chop and Measure with the medium ¼-inch cutter grid). Add to the sautéing onion. Sauté and stir intermittently until onions and peppers are softened. Add garlic, sauté for 2 more minutes. Set aside.
  4. While onions and peppers are sautéing, wash, peel, and dice the butternut squash into small ½” pieces. (Tip: Use the Williams-Sonoma Vegetable Chop and Measure with the large ½” cutter grid).
  5. Place diced squash, cooked onion/pepper mix and vegetable broth into a large stock pot. Stir until mixed. Cover and simmer over medium heat until the squash is tender (about 30-35 minutes).
  6. Add tomato sauce, diced tomatoes, garbanzo beans, and seasonings and stir until well mixed. Add additional seasonings per taste. Cover and simmer over medium heat for 30 minutes.
  7. Add the So Delicious® Dairy Free Coconut Milk Beverage. Stir well. Simmer uncovered for 20-30 more minutes. Add additional coconut milk or vegetable broth to desired thickness or for taste as desired.
  8. While dish is simmering, prepare steamed rice (gluten-free version) and/or vegan garlic naan bread (non-gluten free version).
  9. Serve over steamed basmati rice (gluten free version) and/or with vegan garlic naan bread (non-gluten free version).
Notes
Left-overs may be refrigerated or frozen. This hearty dish is even more flavorful reheated the next day.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

2 Comments

Leave A Reply

Rate this recipe: