Low FODMAP Tempeh Lentil Chili with Butternut Squash - FODMAP Everyday

Ingredients

• 2 pounds (910 g) tempeh
• 3 medium carrots (trimmed, scrubbed and cut into chunks)
• 3 tablespoons Garlic-Infused Oil, (made with vegetable oil or purchased equivalent)
• 3/4 cup (48 g) finely chopped scallions, (green parts only)
• 1/2 cup (36 g) finely chopped leeks, (green parts only)
• 1 tablespoon plus 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon ground chipotle powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 3 cups (720 ml) water
• 2, 28 ounce (793 ) each cans crushed tomatoes; (make sure they do not contain any onion or garlic)
• 1, 15 ounce (425 g) can lentils, (drained, rinsed and drained again)
• 1 pound (455 g) peeled butternut squash, diced
• 1/4 cup (35 g) fine ground yellow cornmeal