Butternut Squash Chili
Wow! This chili is a must have on my menu rotation now. The sweetness from the butternut squash enhances the chili heat for the perfect bite. I used red lentils and a combination of red, yellow and orange peppers for a bright, colorful presentation, as well as white beans and chickpeas.
Ingredients
1 lb. split red lentils (about 2 cups)
6 cups water
2 cups roasted butternut squash, chopped into bite sized pieces — see notes
1.5 cups (1 can) great northern beans or any other white bean
1.5 cups (1 can) chickpeas
1 large sweet onion, diced
1 large tomato, diced
2 cups combination of red, yellow and orange bell peppers, diced
1/4 cup diced celery
3 cloves garlic, crushed
1 TBS Vogue Chicken Base (this is vegan) — see notes
1 TBS vinegar (I used red wine vinegar, but any kind will do)
1 TBS ground cumin
2 tsp smoked paprika
1 tsp chili powder or to taste (I love Everest Kashmirilal for my chilis and my Indian dishes)
handful chopped cilantro and some fresh onions for garnish
Method
Roast the butternut ahead of time. I like to chop mine before roasting, even though it’s more work than roasting it whole. It allows the pieces to hold together and not fall apart in the chili by providing an even cooking throughout. To roast, I give mine a light spray with cooking oil, place on a parchment-lined pan/cookie sheet and bake at 400° until tender… about 30 minutes.
RINSE the lentils well, several times, until the water runs clear.
Place lentils and water in a large pot and cook on medium until tender.
While your lentils are cooking, prep/chop all your veggies.
Add all remaining ingredients, except the squash, and cook until the veggies are tender.
Add the butternut and stir to incorporate. Simmer for another 15 minutes or so.
Add love! 💗
Serve garnished with fresh cilantro and onion.
Serves 6-8. Enjoy!
Notes
I found this Vogue Cuisine Vegetarian Chicken Soup & Seasoning Base and I really love it. It’s not crucial to the dish but does add a nice depth of additional flavor.
