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Lentil Chili with Butternut Squash & Black Beans

Combining different legumes and beans with vegetables always makes a great chili or stew. Butternut squash was the honored guest for this chili which was served over a bed of quinoa and topped with a vegan chipotle crema that I had leftover from crispy cauliflower taco night. Wholesome and delicious.


  • 3 T olive oil

  • 3 cloves garlic, peeled and minced

  • 1 onion, peeled and chopped

  • 1 yellow bell pepper, stems and seeds removed

  • 1/2 jalapeno pepper, seeded and chopped, divided *optional

  • 1 butternut squash, peeled, seeds removed and chopped into bite size pieces

  • Spices: 1 bay leaf, 2 t cumin, 1 t chili powder, 1 t oregano, 1 t salt, 1/2 t black pepper

  • 28 oz. can chopped tomatoes

  • 1 pound dry green lentils, rinsed

  • 4 T tomato paste

  • 4 cups broth

  • 2 cups cooked black beans, rinsed and drained

  • To garnish: chopped green onions, cilantro, jalapeno, chipotle crema

  • Optional: sour cream or yogurt


  1. Sauté olive oil in large pot, or instant pot on sauté mode

  2. Cook garlic and onions until softened, add bell pepper and squash, and 1/4 cup jalapeno, if using

  3. Add in spices and bay leaf

  4. Continue cooking for about 20 minutes until squash is soft and starting to caramelize

  5. Pour in tomatoes, with juice and lentils. Stir and add tomato paste and broth.

  6. Simmer on low for 45 minutes (or cover instant pot and set to soup mode).

  7. Afterwards, stir in black beans and allow to simmer 10 additional minutes (if using an instant pot, turn on sauté mode on normal for 5-10 minutes).

  8. Serve over steamed quinoa or rice with desired toppings


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