Butternut Squash + Lentil Chili
Preparation
30 minutes
Cook
45 minutes
Serves
6-8
Ingredients
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1 tablespoon Bragg olive oil
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1 large onion, finely chopped
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1 red bell pepper, diced
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3 garlic cloves, minced
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1 jalapeño pepper, seeded and diced (optional)
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3 teaspoons chili powder
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2 teaspoons cumin
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2 teaspoons oregano
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1 teaspoon salt, plus more to taste
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½ teaspoon black pepper
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1 tablespoon tomato paste
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1 cup dry green lentils
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1 28-ounce can fire roasted diced tomatoes
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1 tablespoon Bragg apple cider vinegar
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1 tablespoon Bragg coconut aminos
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3 cups vegetable broth
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1 bay leaf
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3 cups cubed butternut squash (about 1/2 large butternut squash)
In this recipe:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and bell pepper and cook until the vegetables begin to soften, about 5-6 minutes.
- Add garlic and jalapeño and cook, stirring, for another minute.
- Add chili powder, cumin, oregano, salt, pepper and tomato paste. Cook for about 1 minute, stirring.
- Add lentils, tomatoes, apple cider vinegar, coconut aminos, vegetable broth and bay leaf. Bring to a simmer, then reduce heat to low and simmer for 20 minutes.
- Add butternut squash and continue to simmer for another 15-20 minutes or until lentils and squash are tender. Taste and add more salt if needed. Discard the bay leaf and serve with toppings of choice.
