Creamy Butternut Squash Chickpea Chili Stew

with Paprika Rice

Ingredients:

• For the Stew:
  • 2 cups Butternut Squash
  • 1 Tbsp olive oil
  • 3 dried Chipotle Peppers, soaked in hot water for 20 minutes, until soft
  • 3/4 cup almond milk
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1/3 cup vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 (15oz) can of chickpeas, drained and rinsed
  • 1 tsp lime juice
  • salt and pepper, to taste
• For the Rice:
  • 1 Tbsp vegan margarine
  • 2 garlic cloves, minced
  • 1/2 medium onion, small dice
  • 1 tsp hot paprika
  • 1 cup of rice
  • 2 cups of water

Directions:

1. Preaheat oven to 400F.  Toss the squash with the olive oil; place on a baking sheet and bake for 25-30 minutes until fork soft. Place the roasted squash in a blender with the chipotles and almond milk and blend until smooth; set aside.
2. In a medium pot over medium high heat melt the margarine; toss in the onions and garlic and cook for 5-7 minutes until soft. Stir in the hot paprika and the rice; stir to coat.  Stir in the water and bring to boil; cover and turn to low.  Cooking time will be based on the type of rice you use (white around 25-30 or brown 40-45).
3. In a large skillet over medium high heat 1 tablespoon of olive oil; add the onion and carrot and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute.
4. Add the vegetable broth, cumin and chili powder.  Cook for 3 minutes.
5. Stir in the chickpea, lime juice and squash puree; cook for 5 minutes.  Season with salt and pepper to taste.
6. Serve the stew with a scoop of rice.