Vegetarian Lentil Chili with Roasted Butternut Squash

A healthy recipe for Vegetarian Lentil Chili with Roasted Butternut Squash. Kidney beans add even more plant-based protein. Simple and full of flavour.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 272kcal

Author Sharon Rhodes

Ingredients

3 tbsp olive oil divided
½ large onion diced
1 cup diced carrots about 1 large carrot
2 celery stalks diced
2 cloves garlic minced
1 small butternut squash cut into half inch cubes (about 3 cups)
½ cup crushed tomatoes or tomato sauce
1 cup rinsed lentils
2 cups water
2 cups broth
2 tbsp chili powder
1 tbsp cumin
½ tbsp cinnamon
½ tbsp smoked paprika
pinch cayenne optional
2 tsp chili flakes
1 can beans I used kidney beans, rinsed and drained
sea salt & pepper to taste
shredded vegan cheese and green onions for garnish

Instructions

Warm 1 tablespoon of olive oil in a large soup pot over medium-low heat. Sauté your onion, celery and carrots until onion is translucent, about 5 minutes. Add garlic and sauté, stirring, for another minute, until fragrant. Add all the spices, except the chili flakes, and cook for another minute, stirring frequently as not to burn.
Stir in the crushed tomatoes, and then add the lentils, water, and broth. Stir it all well and bring to a boil. Lower heat, cover and simmer on low until lentils are cooked through, about 45 minutes.
Meanwhile, heat your oven to 400 and spread your cubed butternut squash onto a lined baking sheet. Toss with 2 tablespoons of olive oil, chili flakes, sea salt & pepper. Roast for 30-40 minutes, a few times to make sure nothing is burning.
Stir beans into the chili pot and let heat through for about 5 minutes then, gently stir in the roasted squash. Add sea salt and pepper to taste.
Garnish with shredded cheese, sour cream, and green onions if desired.

Nutrition