With the evenings getting colder, one of my favorite ways to wind down at the end of the work day is to put on some music and have a glass of wine while I cook a hot meal.
I'm always looking for nutritious, easy recipes that won't break the bank, and it's a plus if the recipe incorporates seasonal ingredients.
That's why this Butternut Squash Chickpea Chili from The Almond Eater is one of my go-to's! It's butternut squash season and I think this recipe brings out the best of it.
This chili is filling, flavorful, nutritious, gluten-free, vegan, and, best of all, easy to prepare! I usually make it on the stovetop rather than a crockpot, and I am always thrilled by how fast I can whip this together.
The website suggests a serving of mac and cheese on top, but I usually go for a dollop of light sour cream and a sprinkling of reduced-fat shredded cheese. Serve with a simple side salad and you've got a well-rounded and easy dinner.
Bonus: the leftovers are amazing!
Check out the recipe here. If you try this, let me know what you thought of it in the comments!
We do not have an affiliate relationship with The Almond Eater; this is simply a recipe I truly enjoy and want to share with you!