Lentil And Butternut Squash Chili Recipes

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ONE-POT RED LENTIL AND BUTTERNUT SQUASH CHILI



One-Pot Red Lentil and Butternut Squash Chili image

Flavourful, hearty, and ready in one hour! Try this delicious and healthy one-pot vegan chili featuring red lentils and butternut squash. Perfect for chilly days!

Provided by Marie

Categories     Dinner

Time 1h

Number Of Ingredients 16

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 split 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
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked (or sweet) paprika
Salt and pepper, to taste
green onions, cheese, sour cream, hot sauce, avocado, tortilla chips

Steps:

  • 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).
  • Then stir in the garlic and chili seasoning, allowing the spices become to become fragrant (about 1-2 minutes).
  • Add the red lentil, butternut squash, black beans, crushed tomatoes, and vegetable broth and stir until well-combined.
  • 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.

Nutrition Facts : Calories 323 calories, Carbohydrate 55.4 grams carbohydrates, Fat 4 grams fat, Protein 16.6 grams protein, ServingSize 1

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