Lentil and Squash Chili

6 servings
1 hr

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!!!

Are you craving a warm cup of chili but feel like having a vegetarian meal? Or are you a Vegetarian or Vegan and looking for a stellar chili recipe full of authentic chili spices? This recipe is it! My Lentil and Squash Chili has the perfect combination of chili powders with the mole sauce and pureed chipotle peppers for the right amount of heat. I've listed some suggestions below to make it less spicy or a mild version for those who are not fans of spicy food or add more pureed chipotle peppers to make the chili more spicy.


WHAT IF I CANNOT FIND THE CHILI SPICES AT MY GROCER OR SUPERMARKET?


ORDER THE SPICES ONLINE!!! In America it's very easy to order food or food products online and sometimes the delivery is the same day. Ancho chili Powder, Chipotle Chili Powder, Chili Powder, or even Chipotle Peppers in Adobo Sauce might be hard for some people to find. Luckily we all have the internet to save the day!

INGREDIENTS TO MAKE LENTIL AND SQUASH CHILI





  • Onion
  • Celery
  • Garlic cloves
  • Butternut squash
  • Chili powder
  • Chipotle chili powder
  • Ancho chili powder
  • Ground cumin
  • Dried lentils
  • Vegetable or Chicken stock
  • Crushed tomatoes
  • Petite diced tomatoes
  • Chipotle pepper in adobo sauce
  • Salt
  • Ground black pepper

HOW TO MAKE LENTIL AND SQUASH CHILI





  • 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 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 pureed chili pepper but add the adobo sauce. For mild chili, omit both the pureed chili pepper and adobo sauce.
  • FOR EXTRA SPICY CHILI: For extra spicy chili, add more pureed 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.

Recipe details

  • 6  servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients


  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 2 cups butternut squash, cut into -inch cubes
  • 2 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1 tsp ancho chili powder
  • 1/2 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, pureed
  • 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 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.

Tips

  • FOR LESS SPICY OR MILD CHILI: For less spicy chili, omit the pureed chili pepper but add the adobo sauce. For mild chili, omit both the pureed chili pepper and adobo sauce.
  • FOR EXTRA SPICY CHILI: For extra spicy chili, add more pureed 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.

The Grove Bend Kitchen
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