butternut squash & lentil chili
- 1 1/2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 1/2 tsp chili powder
- 1 tsp dried oregano
- 1/4 tsp chipotle powder
- 1 tsp sea salt + more as needed
- 1 tbsp coconut oil for cooking
- 1 large onion finely chopped
- 4-5 garlic cloves minced
- 1 jalapeño pepper seeded and minced (optional, to taste)
- 1 red bell pepper diced
- 3 cups diced butternut squash about 1/2 large butternut squash
- 1 cup dry lentils of choice
- 1 28- oz can diced tomatoes I used fire roasted
- 1 tbsp tomato paste
- 2 cups vegetable stock
- 2 tbsp pure maple syrup
- 4-5 leaves lacinato kale stems removed and finely choppe
- Yogurt or sour cream, use plant-based for a vegan option
- Fresh cilantro
- Lime wedges
- Grain of choice such as quinoa, brown rice, millet, etc. (optional)
Start by mixing all the spices together in a small bowl, so that they’re all ready to go.
Heat coconut oil in a large pot over medium heat. Add the onions and cook for a few minutes, until soft and translucent. Then add the garlic, jalapeño pepper, and spice mix. Mix to coat.
Add the bell pepper, butternut squash, lentils, diced tomatoes, tomato paste, vegetable stock and maple syrup and stir well.
Let simmer for about 30-35 minutes, stirring occasionally, until the squash is cooked through and the lentils are tender. Taste and adjust seasoning by adding more salt if needed. Add chopped kale and stir well. Remove from heat.
Spoon chili into bowls, on a bed of grain if you’d like (optional), or as is. Top with a dollop of yogurt or sour cream, a good squeeze of lime juice, fresh cilantro and cashews.