Chicken-Lentil Chili with Butternut Squash - A Zest for Life

Ingredients

• 2 ½ pounds chicken tenderloins, tendon removed, cleaned and dried
• 2 ½ tablespoons extra virgin olive oil, divided
• 2 cups butternut squash, peeled, cut into 1/2" cubes
• 1 large onion, peeled, cut into 1/2"cubes (about 2 cups)
• 2 medium ribs celery, peeled and sliced thickly
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons jalapeño, minced
• ½ teaspoon Guindilla dried chilis*, chopped fine or crushed, more if you like spicier
• 3 medium garlic cloves, peeled, small chop, about 1 1/2 T.
• ¾ cup Red Chief lentils**
• 3 cups chicken broth, homemade preferable, divided
• ½ teaspoon sea salt (depends on the saltiness of your broth)
• ¼ cup cilantro or parsley, chopped coarsely
• sour cream, optional
• ½ cup Mexican cheese*** grated