Saute the squash, onion, and garlic in white wine until the onion is soft and wine has reduced. About 2-3 minutes. Add to the crockpot if using the crockpot method.
Add in the rest of the ingredients. Make sure to drain and rinse the chickpeas.
If using a crockpot, cook on high for 2-4 hours or on low for 4-7. The time will depend on how long the chickpeas take to cook, it can vary. Check as you go. Also add more broth if needed.
If using the stovetop cook for 25-45 minutes over medium heat. The time will depend on how long the chickpeas take to cook, it can vary. Check as you go. Also add more broth if needed.
When done, mash a little to get a thicker texture and serve with toppings of choice!
Notes
You can use any combination of beans you want, but I highly suggest keeping the dried garbanzo beans for the best texture. Just make sure the total amount of beans you use stays the same.
I like serving this over a cup of spinach, the heat wilts the spinach and gives me added greens.
See the post for more topping ideas.
This chili recipe was updated to make it better and easier, if you want the original recipes see below:Ingredients:1 cup dry lentils (any color)1 sweet onion1 cup any type of winter squash1 cup carrots4 cups veggie broth15-18 ounces crushed tomatoes¼ cup tomato paste¼ cup white cooking wine2 tablespoons apple cider vinegar1 tablespoon crushed garlic1 tablespoon cumin½ teaspoon cayenne pepper2 tablespoons smoked paprika2 tablespoons chili powderSea salt and ground black pepper to tasteSprinkle of your favorite cooking oil (optional)1 can garbanzo beans1 can kidney beans1 can pinto beansInstructions: Rinse lentils and add them to the crock pot. Wash and chop onions, squash/zucchini and carrots and add them to the crock pot (I use a small electric chopper for quick and easy chopping and to get really fine pieces). Add the rest of the ingredients, except the 3 cans of beans, to the crock pot and mix until well combined. Taste and add more salt and pepper as needed. Turn crockpot on low and cook for 6-7 hours. About 3 hours in, add the remaining beans, 3 cans. Cover and continue cooking, tasting for lentil consistency as you go. I like mine on the al dente side.