One Pot Red Lentil and Butternut Squash Chili

Give this delicious chili a try!

INGREDIENTS

For the chili:

• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 bell pepper, diced
• 2 jalapeno peppers, de-seeded and diced
• 2 garlic cloves, minced
• 2 cups dry red lentils, rinsed
• 1.5 lb. (24 oz.) butternut squash, peeled and cut into ½ inch cubes
• 540 ml (19 fl. oz) canned black beans, drained and rinsed
• 2½ cups canned crushed tomatoes
• 1½ cups vegetable broth

For the chili seasoning:

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked (or sweet) paprika
• Salt and pepper, to taste

Optional topping ideas:

• green onions, cheese, sour cream, hot sauce, avocado, tortilla chips

INSTRUCTIONS

1. Using a large pot on medium-high heat, add olive oil and saute the onion, bell pepper, and jalapeno, stirring frequently, until the onions are translucent and the peppers begin to soften (about 3-4 minutes).
2. Then stir in the garlic and chili seasoning, allowing the spices become to become fragrant (about 1-2 minutes).
3. Add the red lentil, butternut squash, black beans, crushed tomatoes, and vegetable broth and stir until well-combined.
4. Bring the chili to a boil and then reduce the heat to a simmer. Cover and let it simmer for 25-30 minutes, until the butternut squash and lentils are tender and cooked through. Top with optional ingredients of your choice. Best served warm.

*Recipe source: https://www.yayforfood.com/recipes/one-pot-lentil-butternut-squash-chili#recipe-start

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