Harissa Lentil & Butternut Squash Chili – Rumi Spice

Ingredients

• 2 Tbsp canola or grape seed oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• Kosher salt and freshly ground black pepper
• 1 small serrano pepper, minced (remove the seeds or omit altogether for a less spicy version)
• 3 large garlic cloves, minced
• 1 Tbsp tomato paste
• 1 Tbsp + 1 tsp Rumi Harissa spice blend, divided
• 2 tsp Rumi Ground Black Cumin
• 2 (15-ounce) cans diced tomatoes
• 1 quart (4 cups) vegetable broth
• ¾ cup dry red lentils, rinsed and drained
• 1 small butternut squash, cubed (about 3 cups cubed squash)
• 1 (15-ounce) can kidney beans, drained
• 1 (15-ounce) can chickpeas, drained
• Fresh cilantro, for serving