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
- 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
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.
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.