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 below!