Lentil and Squash Chili
This may be the best vegan chili on the planet! My Lentil and Squash Chili is full of the perfect combination of chilies to warm your soul. Whether your a Vegan or just craving a meatless meal, you'll love this delicious and satisfying chili!!!
Servings: 6
Ingredients
- 2 Tbsps olive oil
- 1 medium onion, diced
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 2 cups butternut squash, cut into ½-inch cubes
- 2 tsp chili powder
- 1 tsp chipotle chili powder
- 1 tsp ancho chili powder
- ½ tsp ground cumin
- 14 oz (397g) dried lentils
- 32 oz (907g) vegetable or chicken stock
- 28 oz (794g) crushed tomatoes
- 14.5 oz (411g) petite diced tomatoes
- 1 Tbsp chipotle pepper in adobo sauce plus 1 chili, puréed
- salt
- ground black pepper
Instructions
- In a 6-quart Dutch oven or stockpot over medium heat, add the olive oil, onion, celery, butternut squash, and 1 tsp salt; cook until onion and celery soften, about 4 minutes. Add garlic, chili powder, chipotle powder, ancho chili powder, and cumin; cook for 1 minute more.
- Stir in the crushed tomatoes, diced tomatoes, lentils, chicken stock, chipotle in adobo sauce, 1 tsp salt and ½ tsp ground black pepper. Bring to a boil and stir. Turn the heat to low, partially cover and simmer for 40 minutes or until lentils are tender.
- Serve warm with choice toppings.
Notes
- FOR LESS SPICY OR MILD CHILI: For less spicy chili, omit the puréed chili pepper but add the adobo sauce. For mild chili, omit both the puréed chili pepper and adobo sauce.
- FOR EXTRA SPICY CHILI: For extra spicy chili, add more puréed chipotle peppers and the adobo sauce to your liking.
- Topping ideas: diced green onions, dollop of sour cream, chopped fresh cilantro shredded cheese, Fritos corn chips, or tortilla chips.
- Side serving ideas: corn bread, tortilla chips, and/or salad.