VEGETARIAN CHILI
A delicious Vegetarian Chili made with roasted butternut squash, lentils, and black beans. It is the perfect vegetarian, gluten-free, Meatless Monday meal.
Servings: 6 people
Ingredients
- 1-1.5 pound butternut squash peeled, cut into one-inch cubes
- 1 1/2 cups red lentils rinsed
- 16 ounces black beans rinsed
- 4 cups vegetable stock
- 16 ounces tomatoes crushed or chopped
- 14 ounces diced tomatoes with Hatch chilis or diced with green chilis
- 3 tablespoons olive oil divided
- 3 stalks celery diced
- 1/2 medium onion diced
- 2 small carrots sliced 1/4 inch thick
- 3 large garlic cloves minced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon allspice
- 1 1/2 teaspoon salt
- red pepper flakes optional, to taste
Instructions
- Peel and chop the butternut squash into one-inch cubes. Roast in a 425-degree oven for 30 minutes until lightly browned and tender, but not mushy. Remove from the oven and set aside.
- Heat one tablespoon olive oil in a large Dutch oven or stockpot. Add the carrots, celery, and onion. Saute for about 5 minutes until the onions become translucent.
- Add the garlic and cook for 30-45 seconds until you can smell the garlic.
- Add the spices and cook for 1-2 minutes.
- Add the tomatoes, vegetable stock, salt, and lentils. Bring to a boil, cover, and reduce the heat to low. Simmer for 30 minutes or until the lentils are cooked. Check for seasonings and adjust as needed.
- Add the black beans. Stir and bring to a simmer.
- Gently, stir in the butternut squash and heat thoroughly.
Notes
If you prefer a spicier chili, add additional red pepper flakes, diced jalapenos, or other peppers of choice when you check for seasonings.
SUGGESTIONS FOR TOPPINGS: Cheese, sour cream or yogurt, sliced scallions, avocado, cilantro, corn chips.