Lentil and Squash Chili

Ingredients

• 1½ lb Butternut Squash
• 1 cup Brown or Green Lentils
• 1 Yellow Onion
• 3 clove Garlic
• 28 oz Canned Diced Tomatoes
• 4 cup Vegetable Broth
• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tbsp Olive Oil
• ¼ cup Fresh Cilantro (optional)
• 1 Avocado (optional)
• ½ cup Sour Cream or Vegan Alternative (optional)

Steps

1. Peel and dice the butternut squash into 1/2-inch cubes. Dice the onion and mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
4. Stir in the diced butternut squash, lentils, diced tomatoes (undrained), and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and squash is easily pierced with a fork. Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste. If desired, mash some of the squash against the side of the pot to thicken the chili slightly.
7. Ladle into bowls and serve hot, garnished with fresh cilantro, sliced avocado, or a dollop of sour cream if desired.