Lentil and Red Kuri Chili Recipe by Chef Ray Garcia of FIG

Ingredients

• 1 large red kuri squash
• 1 onion, diced
• 4 Tbsp. diced jalapeño
• 3 Tbsp. grapeseed oil
• 1 tsp. toasted cumin
• 1 Tbsp. chili powder
• 2 c. vegetable stock
• 1 c. cooked brown lentils
• ½ c. baby kale
• 1 black twig apple (or other semi-tart apple), diced
• ¼ c. pomegranate seeds
• 2 Tbsp. toasted pepitas (pumpkin seeds)
• kosher salt and pepper (to taste)