This tasty lentil chili is filled with smoky spices and has a rich
tomato flavor, but it is lighter than the meat-filled version, thanks to
the addition of barley sweet butternut squash and hearty lentils.
Lentils are the perfect substitute for a meat-free chili, as they cook
up earthy and meaty, and there's no browning or precooking needed.
Ingredients
1 pound large butternut squash cubes (about 1 1/4 inches)
1 medium yellow onion, finely chopped
1 medium red bell pepper, diced
2 cloves garlic, finely chopped
2 1/2 cups water
1 (14.5-ounce) can crushed tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
3/4 cup dried lentils
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp olive oil
2 tsp kosher salt
1/4 tsp freshly ground black pepper
Coarsely chopped fresh cilantro and diced avocado, for serving
Method
1. Place all ingredients (except the cilantro and avocado) in a 6-quart or larger slow cooker and stir to combine.
2. Cover and cook until the lentils are tender - 6 to 8 hours on the LOW setting.
3. Stir again and serve topped with cilantro and avocado.
Notes:
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months.