One-Pot Red Lentil and Butternut Squash Chili
Flavourful, hearty, and ready in one hour! Try this delicious and healthy one-pot vegan chili featuring red lentils and butternut squash. Perfect for chilly days!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yayforfood.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Peeler
- Airtight container
- Zip-top bag
- Microwave
- Refrigerator
- Freezer
- Serving bowl
- Spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 1 bell pepper, diced
- 2 jalapeno peppers, de-seeded and diced
- 2 garlic cloves, minced
- 2 cups dry red split lentils, rinsed
- 1 1/2 lb. (24 oz.) butternut squash, peeled and cut into ½ inch cubes
- 540 ml (19 fl. oz) canned black beans, drained and rinsed
- 2½ cups canned crushed tomatoes
- 1½ cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked (or sweet) paprika
- Salt
- pepper
- green onions, cheese, sour cream, hot sauce, avocado, tortilla chips
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