This recipe takes some classic elements from chili recipes and introduces some eastern spices for a very flavorful dinner that is healthy and delicious. There is fresh ginger and turmeric along with some coconut milk. Rather than boiling the squash and Chickpeas, I roasted them in the oven to develop the flavor by allowing them to caramelize then added them at the end. I steamed some brown jasmine rice which was a nice base to absorb all the lovely flavors, but not an essential element as the chili holds up well on its own.

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